Roasted Prawns with Cabbage

Instructions

1. 1

   Preheat oven to 425°F. Pat prawns dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Dry prawns cook more evenly and develop better color when roasted.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add sliced shallots and sauté for 2 minutes until fragrant.

3. 3

   Add the sliced cabbage to the skillet in batches, stirring occasionally, until it begins to soften and caramelize, about 8-10 minutes. Season with salt and pepper, then pour in vegetable broth and simmer for 3 minutes.

   Tip: Allowing the cabbage to develop some color creates deeper, richer flavors.

4. 4

   Push the cabbage to the sides of the skillet, creating space in the center. Add remaining 2 tablespoons olive oil to the center.

5. 5

   Add minced garlic and red chili flakes to the oil, stirring for 30 seconds until fragrant.

6. 6

   Arrange prepared prawns in a single layer across the skillet, nestling them into the cabbage. Drizzle with lemon juice and dot with butter.

   Tip: Arrange prawns in one even layer so they cook uniformly.

7. 7

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until prawns are pink and cooked through, checking at 12 minutes.

   Tip: Prawns cook quickly; overcooked ones become rubbery, so monitor carefully.

8. 8

   Remove from oven and garnish with fresh chopped parsley and an additional squeeze of fresh lemon juice before serving.