How to make grilled scampi skewers, a recipe that has the particularity of keeping the shellfish immersed for an hour in a liquid composed of lemon juice, half a spoonful of Dijon mustard and a few drops of Worcester sauce.
Ingredients for 4 people
- 1 kg of fairly large prawns
- 70 g of butter
- 3 tablespoons of white flour
- Lemon juice to taste
- half a spoonful of Dijon mustard
- a few drops of Worcester sauce
- salt
To decorate
- a few sprigs of parsley and a few slices of lemon
How to prepare the prawn skewers on the plate
Wash the prawns and peel them, obtaining the tails, then remove the black intestinal vein.
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Prepare the lemon juice mixed with half a tablespoon of Dijon mustard and a few drops of Worcester sauce.
Keep the tails immersed in this juice for about an hour.
Drain the prawns and put them on the skewers, then flour them lightly.
In a small pan, melt over low heat, without frying, half the butter.
Put the plate on the fire and heat it, then dip the skewers of Norway lobster in melted butter and place them on the hot plate.
Cook them well on one side, before turning them on the other, half an hour in all.
Melt the remaining butter and pour it into a previously heated sauce boat.
Place the prawns on a tray, salt them lightly, decorate them with sprigs of parsley and lemon wedges.
Serve the prawns accompanied with the melted butter in the gravy boat.
