12 or 16 Dublin Bay Prawns
depending on size
1k500 young Spinach leaves
25cls olive oil
Juice of 1 Lime or Lemon
Remove the tails from the prawns,
and peel and devein. Thoroughly wash the spinach and dry off. Sautée the
leaves in a little olive oil. This should only take a few seconds, as the
spinach will fatigue almost instantaneously. Drain off any excess oil and keep
warm. Sautée the scampi in the same manner. Prepare a Sauce
Vièrge, mixing the lime juice with a slightly larger volume of olive oil
and season to taste with the salt and pepper.
To serve, place the scampi on a
bed of spinach in the centre of the plate, adding Sauce Vièrge to
The sheer simplicity of this
recipe and its sauce will appeal immediately to the modern consumer. It is
perfect as a starter or a "light" main course. It will work equally well using
large un-cooked shrimp or prawns, or scallops.
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