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Recipe for :

Harlequin Prawns

Judy RidgwayThis recipe comes from Judy Ridgway - you can visit her website by clicking here.

Judy Ridgway has been tasting, talking and writing about olive for twelve years or more since she co-authored The Pocket Guide to Oils Vinegars and Seasonings. This was followed up by a paper on Taste and Flavour in Olive Oil written for the European Commission in 1992 (about to be re-issued in updated form) and then The Olive Oil Companion which is still just about in print.

Before working with co-author Mark Lake on the first book Judy says that she hardly used olive oil and now she hardly uses anything else. "Mark was a real lover of olive oil and he opened my eyes to the fact that olive oil is not just olive all. They all taste quite different", says Judy.

The taste and flavour aspect of foods fascinates Judy and she tastes olive oils at every opportunity. As a result she was invited to sit on the judging panel for the prestigious Leone d'Oro awards for olive oil in Italy for five years from 1996 to 2000.

As well as tasting oil, Judy regularly travels to the producing countries and recently visited the southern hemispere to look at olive oil there. Her work includes tutored seminars, tasting classes and broadcasting.

She has written more than 50 books on food and wine and her book The Wine Tasting Class was nominated for the Julia Child awards in America.

Dublin Bay Prawns were traditionally tossed in butter and lemon juice and served with brown bread. Here the prawns are tossed in warm olive oil with a sprinkling of tiny diced peppers and herbs to give an attractive modern version of the dish. Serve with crusty brown rolls to mop up all the dressing.


6 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
24 large cooked cold water prawns or warm water Tiger prawns, de-veined
Large green pepper, de-seeded and very finely diced
Large red pepper, de-seeded and very finely diced small bunch fresh chives

sprigs of fresh herbs: dill, chervil or parsley

  • Warm the olive oil and lemon juice in a small saucepan. Do not allow the mixture to come to the boil. Season to taste.
  • Toss the prawns in the warm olive oil and arrange on four serving plates. Sprinkle with chopped peppers and chives and decorate with sprigs of fresh herbs.

Serves 4

Judy Ridgway

Visit Judy's web site - click here