Grilled Prawns And Cress Salad Recipe

Name: Grilled Prawns And Cress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Prawns; 12 jumbo prawns; 1 / 2 small tin of anchovies, packed in oil; 1 - 2 cloves garlic, minced; 1 / 4 cups dry white wine; 1 lemon, juiced; 1 / 3 cups olive oil; Romesco; 2 red bell peppers; 2 cloves black fermented garlic, or roasted garlic cloves; 1 / 2 cups marcona almonds; 1 splash balsamic vinegar; sea salt; 1 teaspoon worcestershire sauce; 2 shallots

Servings: persons

Prawns
12 jumbo prawns
1 / 2 small tin of anchovies, packed in oil
1 - 2 cloves garlic, minced
1 / 4 cups dry white wine
1 lemon, juiced
1 / 3 cups olive oil
Romesco
2 red bell peppers
2 cloves black fermented garlic, or roasted garlic cloves
1 / 2 cups marcona almonds
1 splash balsamic vinegar
sea salt
1 teaspoon worcestershire sauce
2 shallots

1
Using a mortar and pestle, grind all ingredients for the prawns until well combined. Toss with shrimps in a bowl, sprinkle with sea salt, cover with plastic wrap and refrigerate. I left mine for a few hours.
2
Toast almonds (reserving the extra tablespoon of almonds for garnish) until they start to brown in a pan or toaster oven. Slice peppers and shallot thinly and saute with olive oil in a pan until they soften. You can add a 1/4 cup water and cover, cook on low for 5 minutes. In a food processor, combine all ingredients for the romesco except for the olive oil, and pulse. Add the oil in a slow stream as you pulse. Do not over blend, you should still have some of texture of the nuts in there.
3
Wash and spin Upland Cress. Cut in half lengthwise, add to mixing bowl.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: Prawns, 12 jumbo prawns, 1 / 2 small tin of anchovies, packed in oil, 1 - 2 cloves garlic, minced, and more.

Yes, Grilled Prawns And Cress Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Prawns And Cress Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions