My Salmoriglio with Prawns is the perfect dish for a warm sunny day. Winter is drawing closer by the day here in Vegas, but today was hot, so I wanted something light and bright for lunch. There were prawns/shrimp in the fridge that I'd intended to make a Malaysian Prawn Laksa curry soup with, but as usual, greed took over and I grabbed them for another purpose!
Remember my name... Salmoriglio!
I remembered (via the visual memory of Instagram) a beautiful herb dressing from a few years back that I'd eaten in Italy with a splendid piece of fish. Salo...something, Sarmo... Salomorgino... Slammorgina... I'd forgotten the name obviously, but after some keen Wikipediaing I pinned it down. Salmoriglio as I discovered is from Sicily and a staple dressing for all kinds of things - seafood in particular. Perfect. Onwards.
Recipes for Salmoriglio online varied wildly in quantities and I happened upon more than a few heated debates in the comments section as to how to make it properly. I eventually settled upon a recipe (in Italian) from a tiny, not very smiley old lady from Sicily - Don't argue with a Sicilian I thought to myself. As luck would have it I had all the ingredients in English, and it took all of 5 minutes to prepare. That said, I did change a few of the little old lady's quantities - namely adding more lemon as I like it ZINGY! She's probably gasp at my insolence.
The dressing is simple and fresh and elevated the prawns which I peeled and poached for 4 minutes to cook through, then chilled in ice water to keep them firm. Brendan had just returned from a trip to LA and, as is custom, returned with about 15 loaves of bread from our favourite bakery in LA, Bread Lounge, so there was a plentiful supply of top-notch loafery to accompany.
Now I'm not saying the bread in Vegas is bad, but... well, actually that's exactly what I'm saying. As a lover of bread in all shapes, to have good bread with good food is a treat I do not take for granted. Come on Vegas get your bread game on!
Along the way I'd discovered that it's not just Salmoriglio with Prawns that work well, but it compliments all other seafood, chicken and even just vegetables. I had half of the dressing leftover, so for dinner, I boiled some lovely fingerling potatoes and poured the dressing over while they were still steaming hot. We ate them with some grilled chicken and an apple version of my fennel and orange salad and I gotta say it was a minimal-effort delight.
Everyone needs a go-to Salmoriglio recipe in their life. A taste-bomb in 5 minutes - what's not to like about that?
How to make my Salmoriglio with Prawns
- 1/2 cup best quality extra virgin olive oil (affiliate link)
- 4 tbsp water
- Salt & pepper
- 1/2 lemon (juice of)
- 1 garlic clove (minced)
- 1 tbsp fresh oregano (chopped)
- 1 tbsp fresh flat-leaf parsley (chopped)
- 1 tbsp fresh celery leaves (chopped)
- 1 tbsp capers (roughly chopped) (affiliate link)
- 600 g cooked prawns (shrimp)
- 1/2 lemon (cut into segments) for garnish
- Whisk the olive oil, water, lemon juice and salt & pepper together until light and creamy.
- Stir in the garlic, oregano, celery leaves and parsley.
- Arrange the cold, cooked prawns on a platter or in bowls, then pour over the Salmoriglio.
- Scatter the lemon wedges around, then serve with lots of fresh crusty bread.
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