Head on prawns marinated in spring herbs
20 head on prawns shell on cleaned
1/3 cup good quality olive oil
Salt and pepper to taste
5 cloves garlic finely minced
½ bunch Italian parsley
½ chives
½ cup fresh basil leaves
¼ capers
Zest of 1 lemon
Red chile flake to taste
Finely mince all herbs, capers and garlic. Place them all in a large mixing bowl with olive oil and zest, season with chile flake, salt and pepper to taste. Toss the prawns to coat and marinate for as long as possible. Up to a day is fine. If you like you can reserve some of the herbs unminced to use as an herb salad garnish and dress them with olive oil and salt. If you would like you can grill them on a BBQ or use a very hot cast iron skillet stove top. Serves 4 as an entree or 10 to 15 as an appetizer. Great with grilled bread or on fresh pasta tossed with olive oil.
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In the kitchen
- Rienne Marzo
- Rienne grew up in a hands on food environment, when she wasn’t helping her mother can vegetables and make sauerkraut she worked on an organic vegetable farm and sold produce at local farmers markets. Rienne decided that a career in Culinary Arts and Hospitably Management would be a natural bridge between how she was raised and her career interests. Graduating from Seattle Culinary Academy in 2001, Rienne worked for many top hotels and restaurants in Seattle. A few years later an opportunity arose in Central America and Rienne accepted a job as Food and Beverage Director for a group of hotels in Costa Rica. While in Costa Rica Rienne opened Dulce Marzo a cafe tailored to the expat and tourist communities in the area. During which time she did menu consulting and restaurant development for other hotels and restaurants in Costa Rica. In recent years Riennes culinary interests and work have taken her to Mendoza, Argentina as the Director of Operations for a wine importer and to a remote private island in Alaska as the Chef at a boutique hotel. Rienne now resides in Brooklyn, New York and enjoys all the culinary diversity the city has to offer.
Food and Wine library
- Charcuterie- A great do it yourself for all things meat
- Edible - Local food mag spotlighting small producers.
- Fish and Shellfish - A handbook on how to prepare any seafood.
- The Oxford companion of wine- The ultimate wine reference book
- The Spice Routes- Explores the origin of spices
Followers
Contact
Rienne Marzo Martinez
425-750-4713
riennemarzo@gmail.com
425-750-4713
riennemarzo@gmail.com
Oh how I love your passion and talent for cooking!!! Keep up the good work.
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