Roasted Colossal Prawns with Littleneck Clams & Gremolata

🧂 Ingredients

• 1 lb colossal prawns (like Carabineros Scarlet Prawns)

  head-on, tail-on
• 1 dozen littleneck clams

  cleaned and scrubbed
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh flat-leaf parsley

  finely chopped
• 1 lemon
• 1 Tbsp preserved lemon rind

  finely chopped
• 2 cloves garlic
• 1 Thai chile

  thinly sliced
• flaky sea salt
• freshly ground black pepper

Instructions

• 1 Preheat the oven to 500ºF. Put a large, dry cast-iron skillet in the oven and
  heat until very hot, about 1 hour.
• 2 Place the clams in a medium-sized bowl and fill it with cool tap water. Let the
  clams sit for about 30 minutes to remove the sand from inside their shells. Just
  before you’re ready to cook, scrub each clam with a stiff-bristle brush to
  remove any particles or grit from the shell.
• 3 Devine the prawns by making a slit with a sharp knife or kitchen sears along the
  middle of the back to expose the dark vein. Pull out the vein.
• 4 In a small bowl, stir together the parsley, zest of 1 lemon, and preserved lemon
  rind. Using a Microplane, grate the garlic into the mixture, stir to combine,
  and season with a pinch of flaky sea salt.
• 5 In a medium bowl, combined the prawns and olive oil. Season with salt and
  pepper. Toss with half of the parsley mixture and the juice of 1 lemon.
• 6 Immediately add the prawns to the hot skillet and return to the oven. Roast
  until just cooked through , 5-6 minutes (depending on size). Remove the prawns
  and add the clams to the skillet. Cover in foil and roast for 5-8 minutes or
  until the clams open. Discard any unopened clams.
• 7 Transfer the prawns, clams, and pan juices to a serving platter and sprinkle
  with the remaining parsley mixture and sliced chile. Serve with lemon wedges.

Nutrition Info