Name: Amalfi Ember Citrus Prawns
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1.5 lbs large prawns, peeled and deveined with tails on; Zest of 2 blood oranges; 1/2 cup fresh blood orange juice; 4 garlic cloves, minced; 1 tsp red chili flakes; 2 tbsp extra virgin olive oil, divided; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 2 tbsp fresh oregano leaves, finely chopped; 1/4 cup pine nuts

Description

Juicy prawns marinated in blood orange zest and juice with garlic and chili, then flash-grilled over open flame for smoky char that contrasts the bright tangy notes. Finished with a drizzle of olive oil infused with fresh oregano and a sprinkle of toasted pine nuts for unexpected crunch. This original Italian-inspired dish captures Amalfi coast vibrancy in a quick 20-minute cook time.

Cultural Background

The dish draws from the Amalfi Coast's rich seafood traditions where fresh prawns are celebrated in simple preparations highlighting local citrus like blood oranges from nearby Sicilian groves. Open-flame grilling echoes ancient Italian coastal cooking methods using wood fires for smoky flavor in seafood dishes. Pine nuts and oregano are staples in southern Italian cuisine adding texture and herbal notes inspired by Mediterranean herb gardens and nut harvests.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 5 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

1.5 lbs large prawns, peeled and deveined with tails on
Zest of 2 blood oranges
1/2 cup fresh blood orange juice
4 garlic cloves, minced
1 tsp red chili flakes
2 tbsp extra virgin olive oil, divided
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp fresh oregano leaves, finely chopped
1/4 cup pine nuts

Instructions

In a large bowl, combine the blood orange zest, blood orange juice, minced garlic, red chili flakes, 1 tablespoon olive oil, sea salt, and black pepper to create the marinade; add the prawns and toss to coat evenly, then let marinate at room temperature for 10-12 minutes while preparing the grill.
Preheat a grill or grill pan over high heat until very hot, about 5 minutes, to achieve open-flame style char; meanwhile, in a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, stirring frequently until golden brown and fragrant, then remove from heat and set aside.
For the oregano-infused oil, warm the remaining 1 tablespoon olive oil in a small saucepan over low heat for 1-2 minutes, add the chopped fresh oregano, and swirl gently to infuse without simmering, then remove from heat.
Thread the marinated prawns onto metal or soaked wooden skewers if desired for easier handling, then place directly over the high-heat grill and cook for 2 minutes per side until the shells or flesh turn bright pink-orange with visible char marks and the prawns are just opaque and firm.
Remove the prawns from the grill immediately to avoid overcooking, arrange on a serving platter, drizzle generously with the warm oregano-infused olive oil, and sprinkle evenly with the toasted pine nuts before serving hot.

Tips

- Use the highest heat possible on the grill for quick char without drying out the prawns; test by holding your hand 4 inches above the grates for only 2-3 seconds.
- Do not marinate longer than 15 minutes as the citrus acid can start to "cook" the prawns like ceviche and affect texture.
- Substitute regular oranges if blood oranges are unavailable, or use a mix of orange and a splash of lemon juice for similar tangy brightness.

Nutrition

Calories: 280
Protein: 28g
Carbs: 9g
Fat: 14g