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Lena Staal, Gitte Jakobsen
Home Food & Drinks Recipes Cooking Prawn skewers with salsa verde and crushed potatoes

Prawn skewers with salsa verde and crushed potatoes

Rezept
Seafood
Grilling and BBQ

Important: only grill the prawns very briefly and over a high heat! This makes them wonderfully juicy.

Redaktion

Cooking time: 1 hour

For the prawn skewers

Ingredients (4 servings)
800 g Large prawns, raw, peeled, gut removed
1 Organic lemon, juice and zest (for mixing)
2 Organic lemons, preferably Amalfi lemons (for grilling)
50 g Very soft butter
2 Garlic cloves, finely chopped
1 teaspoon(s) Paprika powder
1/2 teaspoon(s) Chilli powder (or to taste)
1 teaspoon(s) Sea salt
Black pepper, freshly ground
8 Wooden or metal skewers

For the salsa verde

Ingredients (4 servings)
1 bunch Parsley
1/2 bunch Mint, leaves only
1/2 bunch Bunch of coriander
2 tablespoon(s) Salted capers, well watered
2 Anchovy fillets (optional)
1 Garlic clove
2 tablespoon(s) Condimento Bianco
150 ml Olive oil
Sea salt and freshly ground pepper

For the mashed grilled potatoes

Ingredients (4 servings)
1 kg Potatoes, medium, waxy
4 tablespoon(s) Olive oil
3 Garlic cloves, unpeeled, lightly crushed
2 twig(s) Rosemary
Coarse sea salt
Black pepper, freshly ground

To serve

Ingredients (4 servings)
Fresh herbs to garnish (e.g. parsley or coriander)
  • Boil the potatoes in salted water until they are cooked but still firm. Drain and leave to cool briefly.
  • Mix the butter, chopped garlic, lemon juice and zest, paprika powder, chilli powder, salt and pepper in a large bowl. Add the prawns, mix well and leave to marinate for 15-20 minutes.
  • Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. (Skip this step if you are using metal skewers).
  • For the salsa verde, chop all the ingredients except the olive oil in a food processor or with a knife. Gradually stir in the olive oil until you have a creamy sauce. Season to taste with salt and pepper and set aside.
  • Carefully mash the pre-cooked potatoes with a potato masher or the flat side of a large knife so that they break up but do not fall apart. Drizzle with olive oil and season with salt and pepper.
  • Prepare a kettle grill for direct and indirect grilling, i.e. place the glowing coals on one side of the grill only.
  • Cut the lemons into slices about one centimeter thick and then quarter them to create bite-sized pieces. Alternate with the prawns on the skewers, about 4-5 prawns per skewer.
  • Place the mashed potatoes over the coals on the grill and grill for about 5 minutes per side until they are crispy and golden brown on the outside. Place on the cool side of the grill and place the rosemary sprigs on top.
  • Grill the prawn skewers over the coals for about 2-3 minutes per side until they are pink-orange and cooked through and the lemon has taken on a nice color. Do not grill for too long, otherwise the prawns will become tough.
  • Arrange the skewers on a serving platter. Add the crispy potatoes and drizzle generously with the salsa verde. Garnish with fresh herbs.

*Cover picture porcelain: Collection "A la maison" by Frankl24

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