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    Grilled prawns with bacon and cannellini salsa

    This turf n' surf style recipe is a winner for lovers of both seafood and bacon. This dish is the perfect way to start a delicious dinner with friends or family.

    Serves 4

    • 16 fresh prawns
    • 16 thin slices of “lardo di colonnata” (or bacon)
    • 2 tsp Hoyts Rosemary
    • 350g Hoyts Cannellini Beans
    • ½ tsp Hoyts Sweet Paprika
    • Extra virgin olive oil, as needed
    • Hoyts Ground Black Pepper, for seasoning
    • Hoyts Salt, for seasoning

    1. Peel and devein prawns, leaving tails intact.
    2. Dust each piece of lardo with rosemary.
    3. Wrap each prawn tail with a piece of lardo.
    4. Grill prawns on both sides over BBQ or grill.
    5. Meanwhile, boil and drain cannellini beans.
    6. Process in an electric mixer, adding a drizzle of oil and a pinch of salt and pepper.
    7. Serve prawns hot, accompanied by a bowl of salsa.
    8. If preferred, serve alongside toasted bread drizzled with oil and a pinch of rosemary.