Sig's KPC King Prawn Crostini

Name: Sig's KPC King Prawn Crostini
Yield: 4 servings
Cuisine: British
Ingredients: 450 grams whole cooked Kings (Tiger)prawns in shell; 4 thick sliced Italien Crostini bread, sliced diagonally; 3 clove garlic peeled and 2 halved lengthways; 70 ml olive oil; 200 grams small button mushrooms (white); 14 carciofini (baby artichokes in oil); 2 tbsp each chopped flat leaf parsley and coriander; 1 pinch each salt and pepper

Sigrun @sigrun

German, living in England

this was very nice O:-) :-)

Sigrun @sigrun

German, living in England

this was very nice O:-) :-)

Saved

Ingredients

4 servings

450 gramswhole cooked Kings (Tiger)prawns in shell
4thick sliced Italien Crostini bread, sliced diagonally
3 clovegarlic peeled and 2 halved lengthways
70 mlolive oil
200 gramssmall button mushrooms (white)
14carciofini (baby artichokes in oil)
2 tbspeach chopped flat leaf parsley and coriander
1 pincheach salt and pepper

Saved

Steps

1

Please do not use frozen and defrosted prawns. Peel the prawns remove heads but keep tail intact.
2

Rub the ciabatta slices with the halved garlic cloves on both sides and drizzle with a little olive oil. Toast in oven or grill(broil) until slightly browned, keep hot
3

Chop the remaining garlic, heat a little vegetable oil in pan and soften the garlic to a golden colour, do not let brown as it becomes bitter. Add the mushrooms, coat well with the garlic oil, season and saute for 2 minutes. Stir in the artichokes try not to break them up to much add the parsley and coriander. Season again to taste. Heat just through, arrange on top of Crostini and serve.