Caramote prawns are delicious Mediterranean crustaceans shaped like prawns but considerably larger. They prefer shallow waters, so they are easy to find near the coast. Common above all in southern Italy, they are a frequent ingredient in typical Sicilian recipes and in delicately flavoured dishes like this refined and tasty main course.
| Serves | Difficulty | Preparation | Cooking |
| 4 people | Easy | 20 minutes | 5 minutes |
Ingredients
- 500 g of Caramote prawns
- 2 fresh chillies
- 30 g extra virgin olive oil
- 35 ml Cognac
- 35 g lemon juice
- Grated zest of 1 lemon
- 2 garlic cloves
- Fine salt to taste
- Parsley to taste
Method
- Carefully clean the caramote prawns, removing the shell and intestine but leaving the head and tail.
- In a pan with a drizzle of oil, fry the garlic and the sliced chilli, add the prawns and cook for about 2 minutes on each side.
- Deglaze with the Cognac and add the lemon zest.
- Add a pinch of salt, the chopped parsley and the lemon juice.
- Cook for another 5 minutes and serve piping hot.