We all love basil with tomatoes – yes, they are a marriage made in heaven BUT French tarragon with tomatoes is even better. Probably the last herb one would associate with tomatoes but you will be surprised how good they taste together.
Think outside the box for prawns too. On the plancha, most people would add chopped parsley but try fresh thyme instead, storks and all. It is quite something!
As many large, unshelled, green prawns as you can eat!
Extra virgin olive oil
1 lemon, halved
Freshly picked thyme
Take a flat plancha if you have one otherwise use a frying pan. Smear some extra virgin olive oil over the surface with kitchen paper and rev up the heat. Scatter some sea salt over the plancha/frying pan and toss another pinch or two of sea salt over the green, unshelled prawns. Place the prawns, side by side; on the hot surface and cook 2-3 minutes on each side until they are pink, and the juices caramelize. Try not to overcook them.
The sea salt does three things: it stops the prawns from sticking to the plancha/frying pan, it brings out the natural juices and then it caramelizes them.
Transfer the cooked prawns to a warm serving dish, scatter over the fresh thyme, a drizzle or two of extra virgin olive oil and the juice of half a lemon. Place the other lemon half on the side of the serving plate.
Never mind your sticky fingers, just enjoy them….
prawn thyme printable recipe, click here: