Grilled Fennel and Gulf Prawns with Scallion Vinaig

Name: Grilled Fennel and Gulf Prawns with Scallion Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fennel bulbs, trimmed of stalks and quartered, leaves set aside; 1 tbsp. extra-virgin olive oil; 1/2 cup extra-virgin olive oil; 2 oz. sambuca; anisette; 2 tbsp. freshly ground black pepper; 12 lg. gulf prawns, peeled, with their heads still on; 6 scallions, green and white parts thinly sliced; 2 tbsp. Dijon mustard; 4 tbsp. red wine vinegar; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

2 fennel bulbs, trimmed of stalks and quartered, leaves set aside
1 tbsp. extra-virgin olive oil
1/2 cup extra-virgin olive oil
2 oz. sambuca
anisette
2 tbsp. freshly ground black pepper
12 lg. gulf prawns, peeled, with their heads still on
6 scallions, green and white parts thinly sliced
2 tbsp. Dijon mustard
4 tbsp. red wine vinegar
Salt, to taste
Freshly ground black pepper, to taste

1
Preheat barbecue or broiler.
2
Bring 4 quarts water to boil and add 2 tbsp.
3
salt.
4
Gently place fennel quarters in boiling water and cook until just fork tender, 6 to 7 minutes.
5
Carefully remove with slotted spoon and allow to cool on a plate.
6
Mix olive oil, sambuca and black pepper well.
7
Brush 1/2 tsp.
8
sambuca mix on each fennel quarter and grill over hot grill coals or under broiler until light brown and hot through.
9
Brush prawns with remaining sambuca mixture and place on grill.
10
Cook 4 minutes a side or until cooked through.
11
Combine scallions, mustard and vinegar in mixing bowl.
12
Slowly drizzle in olive oil until thick emulsion is formed, like the texture of whipping cream.
13
Place two warm fennel quarters like yin and yang, then 3 hot prawns heads-up in tee-pee shape over fennel in center of each of 4 plates.
14
Drizzle 3 to 4 tbsp.
15
vinaigrette around prawns and fennel, garnish with fennel leaves and serve immediately.

308

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 fennel bulbs, trimmed of stalks and quartered, leaves set aside, 1 tbsp. extra-virgin olive oil, 1/2 cup extra-virgin olive oil, 2 oz. sambuca, and more.

Yes, Grilled Fennel and Gulf Prawns with Scallion Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Fennel and Gulf Prawns with Scallion Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions