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Copycat Recipe: Zizzi Garlic King Prawns

My all time favourite starter: Shell-on, pan fried in garlic, smoky romesco pepper sauce & white wine. Served on crisp ciabatta.
Prep Time10 mins
Cook Time5 mins
Course: Lunch, starter
Cuisine: Italian, spanish
Keyword: garlic, garlic king prawns, italian, romesco sauce, spanish sauce, zizzi garlic king prawns, zizzis
Servings: 2 people


  • 12 Jumbo King Prawns, shell on, de veined and butterflied 6 per portion
  • 20 g Salted Butter
  • 1 tbsp olive oil
  • 2 tbsp romesco sauce If you don't have a romesco sauce to hand, use a roasted red pepper pesto. Or you can find the recipe for a quick and easy romesco in the recipes section on this blog
  • 2 cloves garlic minced
  • 75 ml dry white wine
  • 1 Ciabatta Roll Half per portion
  • Flatleaf Parsley To garnish


  • Cut the ciabatta roll in half. Drizzle olive oil onto the cut side of each half and put under a hot grill until toasted. Crack on with the other steps until it's ready but keep an eye not to burn it. When ready, leave to one side.
  • Add the butter to a frying pan over a medium-high heat
  • Add the minced garlic
  • Add the king prawns
  • When the king prawns begin to change (this will happen quite quickly) - add the white wine and reduce by half. Give the frying pan a shake to move the the prawns and coat them.
  • Once the wine has reduced, add the romesco sauce and reduce the heat. Don't forget to give it a good stir and coat those beautiful prawns. You're not looking to cook the romesco really, just heat it up!
  • Once the prawns are cooked through, remove from the heat
  • In a wide rimmed bowl, add the ciabatta. Place the garlic king prawns on top and spoon over the top some of the romesco sauce. Drizzle some around the bowl as well. Looks nice and you'll want to mop it all up. Garnish with flatleaf parsley and your done!