Large grilled prawns with garlic potatoes
Go for grilled prawns served with golden brown garlic potatoes, a hint of lemon and creamy aioli.
Ingredients:
For the garlic potatoes and prawns:
- 450 g Cêlavìta half-skinned baby potatoes
- 5 cloves of garlic, without skin
- Pepper and salt, to taste
- 2 tbsp olive oil
- 15 large prawns, in shell, without gut
- 200 g green asparagus
- 1 lemon
For the aioli:
- 2 tbsp Greek yoghurt
- 2 tbsp mayonnaise
- 1/2e lemon, rind and juice
- 2 cloves of garlic, finely grated
- Pepper and salt, to taste
- 1 tbsp extra virgin olive oil
Preparation
Step 1:
Preheat the oven or airfryer to 200°C. Mix the potatoes with the garlic cloves, salt and pepper and olive oil and fry for about 25 minutes until golden brown. Toss the potatoes once in between.
Step 2:
Meanwhile, make aïoli; Mix together the Greek yoghurt, mayonnaise and zest and juice of half a lemon and garlic grater. Flavour the aïoli with some salt and pepper. Put the aïoli in a small bowl and pour some extra-virgin olive oil on top.
Step 3:
Heat a grill pan. Drizzle the prawns and green asparagus with a little olive oil, pepper and salt. Grill the prawns for about 5 minutes on 2 sides until cooked. Then grill the green asparagus in about 2 minutes al dente.
Serve the prawns with the green asparagus, garlic potatoes, aioli and a wedge of lemon.
