Prawns marinated in Birra Moretti La Rossa and Creole pepper
Prawns marinated in Birra Moretti La Rossa and Creole pepper
Nutritional values per person
– Calories 304
– Fats 16
– Proteins 21
– Carbohydrates 8
- 12/20 prawns
- 33 cl rice flour
- 15 cl bottle Birra Moretti La Rossa
- 10 Creole peppercorns
- 1 bouquet garni (thyme, mint, parsley, coriander)
- 100 g mixed lettuce
- 60 ml extra virgin olive oil
- Juice of 1 lime
- 1 dried chili pepper
- A little salt
- Shell the prawn tails; cut into the pulp along the back to remove the black strip, wash and dry well.
- Cut the prawn tails in half and marinate them for 2 hours in the refrigerator with the Birra Moretti La Rossa, the ground Creole peppercorns, a sprinkling of chili pepper and half the herbs.
- +2 hours marinating time
- Wash the lettuce, dry it well and arrange it on a dish.
- Dress with a little olive oil, salt and a few drops of lime juice.
- Remove the prawn tails from the marinade, drain them and cook them in a frying pan over gentle heat for about 2 minutes with a little olive oil and 1/2 a chili pepper.
- Salt and sprinkle with a few drops of lime juice.
- Arrange the warm prawn tails over the lettuce, drizzle over a little olive oil and sprinkle them with the remaining herbs before serving.
Characterized by a rich, spicy and intense scent, Birra Moretti La Rossa is ideal for flavouring seafood appetizers like these tasty prawns. The beer marinade with the addition of exotic and rich Creole pepper, gives the fish an ethnic touch, a taste of faraway places.