Food Network UK

No Fuss Peel 'n' Eat Prawns

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Ingredients

  • 450g large shell-on deveined prawns
  • 1 1/2 tbsp vegetable oil
  • 1 tbsp seafood seasoning (recommended: Old Bay)
  • Remoulade Sauce, recipe follows

  • For the spicy remoulade sauce:

  • 300ml mayonnaise
  • 60ml stone-ground mustard
  • 1 clove garlic clove, smashed
  • 1 tbsp pickle juice
  • 1 tbsp capers
  • 1 tsp prepared horseradish
  • 1/4 tsp cayenne pepper
  • 1/4 tsp hot paprika
  • 1/2 tsp hot sauce
  • Special equipment: a food processor

Use imperial measurements

Method

How to make No Fuss Peel 'n' Eat Prawns

For the prawns: Preheat oven to 180°C. Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.

For the Spicy Remoulade: Place all ingredients into a food processor and Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend until smooth. Chill until ready to serve. (Makes about 350ml).