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Prawns Provencale

Rated as 4.73 out of 5 Stars

"I learned how to make these prawns working for a caterer back in the '80s. Be sure to season the breadcrumbs well. Butterflying the prawns takes time, but practically everything except the baking can be done ahead of time. Serve with any number of dips (like lemon aioli) or just a squeeze of fresh lemon."
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28 m servings 260
Original recipe yields 8 servings (32 pieces)


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  1. Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.
  2. Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.
  3. Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.
  4. Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.
  5. Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.
  6. Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.


  • Chef's Note:
  • You can serve these prawns with any number of dips or just a squeeze of fresh lemon. I like them with lemon aioli.

Nutrition Facts

Per Serving: 260 calories; 13.8 10.6 22.4 177 476 Full nutrition

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Chef john is right. Butterflying those prawns is a PAIN. I don’t have a mortar so I put my garlic and herbs in a plastic bag and pressed and rocked the flat side of my meat tenderizer over the...

These were EXCELLENT! I followed the recipe exactly as described. Wouldn't change a thing. My kids couldn't get enough. Thanks Chef!

I used this for shrimp as well as fish. I coated the fish with mayonnaise and then put breading on it. Also added fresh rosemary. Super good!!!

I have loved Asian foods forever, and I love using Chinese mustard as an “optional” dip whenever I serve these! Converted a lot of friends to the more savory options when eating seafoods! One ...

I have made this several times now and it is just DELICIOUS! when I'm feeling lazy I don't butterfly the shrimp and just coat them whole. Works just as good and saves a ton of time!

Thanks to Chef John. Another ten star dish.

We love this recipe and it will definitely become a family favorite. Tasty and healthy

I made these last night with BC spot prawns. Great flavour. They looked impressive and tasted the same.

“Just they way it is!” Taste, texture, time, triumph! We hosted an early evening with our friends for 25 years and we all hail from coastal cities, Seattle, San Fransisco, San Diego. The crown o...