PRAWNS OREGANATA

Prawns Oreganata image

Provided by Antonia Lofaso

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter
2 tablespoons lemon juice
1 teaspoon chopped garlic
1 teaspoon kosher salt
2 cups finely grated Parmesan
1 cup panko, pulsed in a food processor
1 cup chopped Italian parsley leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped garlic
1 cup (2 sticks) unsalted butter, melted
4 large prawns with the head on, butterflied in half through the top (see Cook's Note)
Kosher salt and pepper
2 tablespoons chopped Italian parsley, for garnish

Steps:

Preheat the broiler to medium-high.
For the sauce: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Let cool slightly, then add the lemon juice, garlic and salt. Set aside and keep warm.
For the breading: Combine the Parmesan, panko, parsley, oregano and garlic in a large bowl. Stir in the melted butter. Set aside.
For the prawns: Season with salt and pepper. Spread the seasoned breadcrumbs inside the cavity of the split prawn. Broil on a baking sheet until the prawns are cooked through and the breading is brown, 6 to 8 minutes.
Transfer the prawns to a serving platter, drizzle with the brown butter sauce and garnish with the chopped parsley.