Antonia Lofaso's Prawns Oreganata | Feast of the Seven Fishes | Food Network

Cook along with Antonia Lofaso as she celebrates Christmas Eve with her Italian family tradition of the Feast of the Seven Fishes, beginning with broiled prawns stuffed with Parmesan, panko and herbs. A nutty browned butter sauce with garlic and lemon tops the flavorful breadcrumbs mixture.
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Prawns Oreganata
RECIPE COURTESY OF ANTONIA LOFASO
Level: Easy
Total: 35 min
Active: 25 min
Yield: 4 servings

Ingredients

Sauce:
1 cup (2 sticks) unsalted butter
2 tablespoons lemon juice
1 teaspoon chopped garlic
1 teaspoon kosher salt

Breading:
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

Prawns:
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

Directions

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.

Cook’s Note

You may find prawns in your neighborhood grocery store. However, I’d recommend forming a relationship with your local seafood market!

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Antonia Lofaso's Prawns Oreganata | Feast of the Seven Fishes | Food Network
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