Gamberoni with Pepper & Lemon, Fennel & Tangy Pistou Recipe

Ingredients:

• 16 Gamberoni prawns, heads and shells removed
• 2 tbsp of olive oil
• 1 fennel bulb, sliced
• 1 tsp dried chili flakes
• 2 lemons, zested and juiced
• 1 yellow pepper, sliced
• Sea salt and freshly ground black pepper

Tangy Pistou

• 2 garlic cloves, chopped
• 1 bunch basil, leaves picked
• 1 handful of parsley, chopped
• 1 small handful capers, drained
• 1 tbsp Dijon mustard
• 3 tbsp of olive oil
• 1 tbsp red wine or sherry vinegar
• Sea salt and freshly ground black pepper

Method:

1. To make the tangy pistou, finely chop the garlic with a pinch of salt on your chopping board. Add the basil and chop again, then add the parsley and continue to chop. Finally, add the capers, mustard, olive oil, red wine vinegar, and some salt and pepper. Mix all the ingredients together to form a paste and set aside.
2. Preheat a griddle pan over medium heat. Drizzle the prawns with olive oil, add the fennel and chili flakes and griddle all for about 5 minutes, turning often until they are cooked through with charred edges.
3. Before removing the prawns from the griddle, drizzle with the lemon juice and give them a final toss in the lemony oil. Remove from the heat and set aside.
4. Meanwhile, place the sliced yellow pepper in the griddle pan and cook for 3-4 minutes until the edges are nicely charred. Season with salt and black pepper.
5. To serve, spread the tangy pistou over the bottom of a large bowl or platter and arrange the Gamberoni prawns and fennel over the top. Garnish with slices of griddled lemon, charred yellow pepper, and any remaining fennel fronds.

Verdict and Serving:

This recipe is a great way to enjoy succulent Gambroino prawns with some interesting sides. The fennel adds a subtle aniseed flavor, while the tangy pistou brings a delicious kick. The charred yellow pepper and lemon give the dish an added depth of flavor. Serve this dish as a light lunch or with sides like couscous or potato salad to make it a more filling meal.