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Prawns and Grilled Vegetables with Provençal Sauce Recipe
Prawns and Grilled Vegetables with Provençal Sauce
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
The Cuisine of Quebec City and its region
Total time: 15 to 30 minutes

Prep. time: 15 to 20 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

Prawns are a good source of lean digestible protein. They provide vitamins B3 and B12 which act on cell and nerve metabolism. Prawns also contain cholesterol, but it is concentrated mainly in the head.

For 4 servings

- 12 prawns
- 3 Tbsp. olive oil
- Juice of half a lemon

Provençal sauce
- 2 tomatoes, peeled, seeded and diced
- 1 clove of garlic, minced
- 1/2 tsp. chopped oregano
- 1/2 tsp. chopped tarragon
- 1/2 tsp. chopped basil
- 8 coriander seeds, dried and crushed
- 3 Tbsp. olive oil
- salt and freshly ground pepper

Grilled vegetables
- 8 asparagus spears, blanched
- 1 small eggplant, cut lengthwise
- 4 green onions
- 1 small zucchini, cut lengthwise
- 8 cherry tomatoes


Provençal sauce

  1. Place all the ingredients in a bowl to warm. 


  1. Pass under the oven broiler all the vegetables which have been brushed with olive oil. Season with salt and pepper and set aside. 
  2. Brush the prawns with olive oil and grill for 2 minutes on each side. Season and pour the lemon juice over the prawns. Place them on a baking sheet and cook for 3-4 miutes in a preheated 180° C / 350° F oven. 


  1. Recuperate the cooking juices from the baking sheet and squeeze the prawn heads to retrieve the juice. Add the liquid to the Provençal sauce.
  2. Arrange the prawns and grilled vegetables attractively on a plate. Drizzle the sauce over top. 
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