Grilled Spot Prawn Creste Di Gallo
With this crazy heat we wanted to keep our kitchens cool and our BBQs hot! This Grilled Spot Prawn Creste Di Gallo is perfect for the patio. We suggest heading to T&T Market for the best selection of Spot Prawns, Tiger Shrimp, or whatever other jumbo format shell-on seafood you desire.
20mL canola oil
2 cloves garlic, minced
1 minced calabrian chili pepper
10-15 Grilled or roasted cherry tomato
200mL dry white wine
½ lemon, juiced
60g whole butter
30g fresh grated pecorino romano or grana padano
Fire up the barbecue! Lightly oil and season prawns, and grill. While they are cooking, cut a lemon in half, and grill the cut face until it caramelizes a bit. Toss cherry tomatoes in a small amount of cooking oil and season with salt. Grill those too. Set all the grilled things aside. Bring salted pasta water to a boil. In a large pan, sweat off garlic and chilies in a small amount of oil on low heat for about a minute. Deglaze with white wine, and turn it up to medium heat. Cook pasta. Reduce wine by ⅓, add lemon juice. Add pasta, once cooked to the pan, and add tomato, prawn and cherry tomatoes. Add butter and keep stirring until the butter is melted in. finish with pecorino and fresh parsley and a half grilled lemon.