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Garlic Prawns & Lemon Gremolata

Garlic Prawns & Lemon Gremolata
Recipe Date:
March 18, 2022
Serving Size:
Cook Time:
Imperial (US)
Executive Chef Danny Tipper shares a mouthwatering recipe to pair perfectly alongside our NEW RELEASE of 2020 Privata Chardonnay! ⁠ Wow your friends and family with this Spring wine pairing this season!
  • 2 lbs Prawns
  • 1 Lagre Shallot (finely minced)
  • 8 Garlic Cloves (finely minced)
  • 2 Lemons (juiced)
  • 1/2 tsp Smoked Paprika
  • 1 tsp Salt
  • 1/4 tbsp Melted Butter
  • 2 Lemons (zested)
  • 1 Clove of Garlic
  • 1 Bunch of fresh Parsley (finely chopped)
  • Preheat oven to 350F with convection (if possible)
  • Place prawns in a large mixing bowl
  • Mince garlic and shallot then add to prawns
  • Add salt, smoked paprika and cracked black pepper
  • Pour melted butter into mixing bowl with prawns 
  • Marinate prawns in the fridge while preparing the gremolata.
  • Zest and juice two lemons (reserve juice separately)
  • In a small  bowl, combine finely chopped parsley, minced garlic and lemon zest. Mix gently.
  • In a large cast iron pan or oven safe dish, arrange prawns nicely in a circle, drizzling marinade into cracks.
  • Place cast iron in the oven for 7-8 minutes until prawns are JUST cooked.
  • To finish, drizzle lemon juice on the prawns and sprinkle the gremolata generously on top.
  • Lastly, open a bottle of Ex Nihilo’s Privata Chardonnay and enjoy!
Serving Suggestions + Tips
  • A “Microplane” is a great kitchen tool for zesting citrus and finely mincing garlic.
  • Pat your parsley dry with a paper towel prior to chopping, doing this will stop your gremolata from clumping together.
  • Serve with grilled bread to soak up all that prawn cooking liquid.
  • Gremolata can be made into a quick sauce by adding olive oil and gently mixing.
  • Parsley can be substituted for any other herb of choice 
  • Serve with 2021 Privata Chardonnay 
Recipe by Ex Nihilo Executive Chef, Danny Tipper
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