Nothing quite like cooking outdoors. Fire up, cast iron pans at the ready and ingredients that don’t need much to shine. These summery prawns with grilled courgette, cherry tomatoes, almonds and a hint of lemon and tarragon are just that kind of dish. Fresh, full of flavour and easy to make over a campfire, barbecue or outdoor kitchen.
Ingredients for the prawns
- 5-6 raw prawns
- 1 green courgette
- 1 yellow courgette
- 1 small artichoke
- 1 bunch of cherry tomatoes
- 2 tbsp almonds
- 1 lemon
- 2 sprigs of fresh tarragon
- 2-3 tbsp dry white wine
- 2 tbsp olive oil
- Salt to taste
Slice the courgettes into half-moon pieces and chop the artichoke into rough chunks. Place them along with the tomatoes, almonds, slices of lemon and sprigs of tarragon on a large sheet of aluminium foil.
Add 2-3 tablespoons of white wine, fold the pack tightly closed and place it in a cast iron frying pan on the hot coals. Let it cook for about 15 minutes; the aroma will tell you when it’s ready.
Grill the prawns with olive oil and the other half of the lemon (halved, cut side down) in a cast iron grill pan. This will give them a smoky edge and extra freshness.
Carefully open the warm vegetable pack. Spoon the grilled prawns on top, squeeze the grilled lemon over it and season with a little salt.
Eat directly from the pan or transfer everything to a large wooden serving board. Serve with some bread, a glass of chilled white wine and a fire that’s still gently smouldering.
Outdoor cooking tip:
This recipe is perfect for leisurely outdoor cooking. Everything can sizzle, smoke and release aromas. No outdoor kitchen? You can also cook indoors. But don’t say we didn’t warn you: it really does taste better outside.
Enjoy your meal!
