Crevettes Tièdes À L'huile D'olive Recipe

Name: La Petite Maison (LPM) Londons CREVETTES TIÈDES À L'HUILE D'OLIVE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 500 g raw large prawns (peeled, deveined, tails optional); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 tsp finely grated lemon zest; 2 cloves garlic (minced, about 2 medium cloves); 2 tbs fresh parsley (finely chopped); 0.25 tsp red pepper flakes; 2 tbs white wine (dry) or water; 4 pieces lemon wedges (for serving); 1 tbs extra parsley (for garnish); 4 servings crusty bread or cooked rice (optional, to serve)

Inspired by La Petite Maison (LPM) London

Time25m

Serves4

Warm Prawns with Olive Oil and Lemon Juice

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with CREVETTES TIÈDES À L'HUILE D'OLIVE

Selected to serve

Bloody Mary

Sake, Lovejoy Bloody Mix, olives

spicy · savory · tangy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crevettes

1 1/8 lb (500 g) raw large prawns (peeled, deveined, tails optional)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Marinade / sauce à l'huile d'olive

4 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 tsp finely grated lemon zest

2 cloves garlic (minced, about 2 medium cloves)

2 tbs fresh parsley (finely chopped)

1/4 tsp Red pepper flakes

2 tbs white wine (dry) or water

Finition et service

4 pieces lemon wedges (for serving)

1 tbs extra parsley (for garnish)

4 servings crusty bread or cooked rice (optional, to serve)

Method

Crevettes

Prepare prawns

Rinse the prawns under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein, leaving tails on or off as preferred.

Season prawns lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss to coat evenly.

Marinade / sauce à l'huile d'olive

Make the olive oil-lemon mixture

In a medium bowl combine 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon grated lemon zest, minced garlic, 2 tablespoons finely chopped parsley, 1/4 teaspoon red pepper flakes and 2 tablespoons dry white wine (or water). Whisk until emulsified and season to taste with a small pinch of salt and pepper. This will be your warm sauce.

Warm the sauce and cook prawns

Place a large skillet over medium heat. When hot, add the olive oil mixture and warm it for about 30–45 seconds until fragrant but not smoking. Add the seasoned prawns in a single layer. Cook prawns for 1.5–2 minutes on the first side without moving them so they develop slight color, then flip and cook for another 1–2 minutes, stirring once or twice, until opaque and firm (internal temperature ~63°C/145°F). Total cooking time will be 3–4 minutes depending on size. Spoon the warm sauce over the prawns as they cook so they absorb the lemon-olive flavor.

If the pan becomes too dry before prawns are cooked, add the remaining tablespoon(s) of olive oil (if any) or a splash of white wine/water to maintain a glossy sauce. Taste and adjust seasoning with salt, pepper or a squeeze of extra lemon juice.

Finition et service

Remove prawns from the skillet and transfer to a warmed serving dish. Spoon the warm olive oil and lemon sauce over the prawns.

Scatter the remaining 1 tablespoon chopped parsley over the prawns for freshness. Serve immediately with lemon wedges and crusty bread or rice to soak up the sauce.

Notes: For a slightly smoky flavor, finish under a very hot broiler for 30–45 seconds, watching carefully. Leftovers keep 1–2 days refrigerated in an airtight container; reheat gently to avoid overcooking.