Gremolata prawns

This recipe comes from Rick’s classic Fish & Shellfish cookery book and can be enjoyed on our main menu at Rick Stein, Sandbanks.

Rick says: “Gremolata is what I call the Italian equivalent to the French persillade, which is parsley finely chopped with garlic. I love eating seafood with my fingers, which is why I’ve left the shells on the prawns. As you split open the shells, the gremolata will flavour the flesh.”

Happy cooking!

Recipe from © Rick Stein Fish & Shellfish, BBC Books, 2014

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