Garlic & Dill Baked Prawns
Recipe by James Reeson from Alive and Cooking
Ingredients
- 1 kg of raw prawns (shell on)
- 1 head of garlic, peeled
- 300ml white wine
- 50ml olive oil
- 50g unsalted butter
- 1 brown onion, chopped
- 1 stick of celery, chopped
- 1 bunch dill, chopped
- 1 fennel bulb, sliced
- 200g Cous cous
- 250ml boiling water
- Extra virgin olive oil
Method
- Splash oil into a frying pan. Fry the onion, celery, garlic cloves and fennel until just soft then pour in the white wine and boil.
- Put the prawns into a baking tray, pour over the onions and wine mixture then bake in an oven set to 200C for 14-16 minutes.
- Place the cous cous into a bowl, pour over boiling water and cover with a lid and allow to sit for 5 minutes. Stir through the butter and dill.
- Serve the prawns with dill infused cous cous.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
