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10 mins
Carpaccio Style Prawns Recipe

Carpaccio Style Prawns

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Slimmers
Graham

Recipe by  

It may seem strange to call this recipe Carpaccio Style Prawns instead of simply calling it Prawn Carpaccio, but I have a reason for being pedantic on this one (and I gave this same explanation for my Carpaccio Style Octopus recipe). Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin (and generally served as an appetizer).

However, one day I went to a restaurant (at least that's what they called it) and the starter for one of my dinner companions was beef Carpaccio. Can't go wrong with that, can we? Oh yes you can... it was cooked! And that was just the beginning of my "meal from hell" - truly the worst meal I have ever eaten in a restaurant. So now I make sure that I never refer to anything simply as a Carpaccio unless it matches the correct description of being uncooked. In this instance, though the prawns are cooked, the style is that of Carpaccio (finely cut meat or fish with a vinegar and olive oil-base dressing).

      Preparation Time: 10 Minutes


Ingredients for Carpaccio Style Prawns

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
40
large cooked prawns
4 tablespoons
extra-virgin olive oil
4 tablespoons
fresh lemon juice
8 leaves
fresh basil

 

How to Cook Carpaccio Style Prawns

  1. Peel the cooked prawns and decide how you want to present them... for example you can split them almost in two as in the photo above, and create attractive 'butterflies' with them. Or you may wish to do what I do which is to remove the head and the shell, but leave the tail on. I then cut through the prawn from the underside almost to the back, but not quite. I can then 'flatten' them out so they are very thin and each prawn has two 'sides' showing (a bit like the photo above but without cutting right through the prawn).
  2. So prepare your prawns as you feel right and lay them out on four plates. Dare to be inventive with your prawn arrangement. Remember, a good meal starts with what you see and smell, not what you taste. The important think is that the prawn must be peeled so that the vinegar and oil mix permeates the flesh.
  3. In a small bowl, mix together the oil and lemon juice. Finely chop the basil leaves and add to the oil mix. Drizzle this mixture over the prawns and place them in the fridge for an hour to allow the marinade to work. Remove from the fridge and serve with crudités (sliced or whole raw vegetables, possibly including celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, asparagus spears) accompanied by a little mayonnaise to dip the crudités in.

 
Graham GRAHAM'S HOT TIP:
I have allowed for 10 large prawns per person in this recipe, which is fine as a main course. However, you can reduce that number by half and use this as a starter course.
 
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Reviews of Carpaccio Style Prawns

Rating 4 out of 5 - Many cooks will make this recipe again December 23 2014
That was soooo good! I know it's only prawns but, as you say, the presentation makes such a massive difference. Lovely!
(9 reviews)
 

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