Prawns used to be me my favourite food, large or small, king or shrimp, shell-on or shell-off, grilled, baked, wrapped in paella rice, pad Thai noodles or even smothered in Marie Rose sauce. I’d invariably order them when eating out, cooked them frequently for weekday suppers and grilled as a skewered staple at barbecues.
With me half the nation, I think, and then it suddenly finished. Prawns lost their glamour - well, okay, lustre. They went out of fashion like a light and in came scallops and pork belly. Ou sont les neiges d’antan? And I must admit I stopped being as keen on them - a faddish fickle woman I must surely be.
It might be because it’s hard (for me at least) to get them spanking fresh, like: off the boat (although it apparently makes them hard to peel if they are too fresh). And let’s face it - there’s so much food and so little time, you can’t help but change your favourites every now and then.
No longer a favourite but still damn nice if cooked properly, that reads: not overcooked. Two minutes on each side more than enough for kings. This dish has prawns in with their two best mates: garlic and chili, with just a bit of lemon tagging along, as is its wont. Serve in individual cast iron dishes if you have them - it looks pretty. Serve with some crusty freshly baked, a green salad and your lunch or supper is sorted.