Spot Prawn Caesar Cone

Although it looks fancy, this take on a grilled romaine lettuce caesar salad comes together in minutes! Featuring our BC spot prawns tails, these caesar parmesan cones are sure to impress. You can make the parmesan cones head of time, as they’ll stay in shape for hours, then grill the salad and prawns just minutes before eating.

Note from Steve: If you have a special cone shaping tool utilize that, but it is just as easy to use parchment paper or a silicone mat to bake and shape the parmesan cones for this recipe in a matter of minutes.

Ingredients

• 8 spot prawns - divided and shells removed
• 2 romaine lettuce hearts - cut in half lengthwise
• Seasoning mix (your favourite - store bought or hand made) or just salt & pepper
• Vegetable spray or similar - for the prawns
• Caesar salad dressing (store bought or hand made)
• 1 Tbsp olive oil
• 3/4 cup finely grated parmesan - high quality
• Parchment paper - 10 inch square piece 
• Other: Pencil and bowl/ round shape to draw a 7 inch (ish) circle on the parchment paper
• Garnish - Croutons and additional parmesan

Directions

1. Preheat oven to 325F
2. Place parchment paper on a baking sheet. Using your bowl, draw a 7 or 8 inch circle on your parchment paper. Evenly spread out 3 Tablespoons of the grated parmesan inside the circle. You’re allowed to go outside the lines a little bit.
3. Bake at 325 for about 5 or 6 minutes. When the bubbling starts to slow and the cheese starts to get a bit of colour, remove it from the oven. Let it cool for just a few seconds then carefully peel the cheese off the paper and roll into a cone shape. Hold it in shape for 10-20 seconds until it holds its shape itself. Repeat three more times.
   
4. Once the cones are ready, preheat your grill to medium high.
5. Season the prawns and spray with oil to prevent sticking.
6. Lightly oil the cut romaine with the olive oil.
7. The prawns and romaine will each cook at about the same time. Add prawns and romaine to the grill. Cook 2 or 3 minutes then flip and cook for another 2 or 3 minutes. Remove from grill.
8. Chop 4 of the prawns into smaller pieces which will be added to the salad.
9. Chop the grilled romaine into bite size pieces. Keep in mind you’ll be filling the cones with the salad so don’t cut the pieces too big. Add the chopped romaine and prawns to a bowl and add the dressing.

Plating

Fill each cone with salad then garnish each cone with the whole prawns, croutons and more parmesan.

Servings: 4 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram