Baked King Prawns

Method

1. Clean the prawns: remove the carapace (set aside), leave the head and tail. Cut along the back, remove the dark vein. Remove the antennas, eyes, and snout if desired.
2. Place all the shells in a small pot with one clove of garlic, a drizzle of olive oil, a pinch of salt, and pepper. Sauté for about a minute.
3. Optional: remove the prawn heads and add them to the pot for extra flavor. Crush with a potato masher to extract the juices.
4. Add a glass of water. Cook covered over low heat for 20 minutes.
5. Meanwhile, marinate the prawns: season with salt, pepper, juice of half a lemon, and extra virgin olive oil. Let marinate for 10 minutes.
6. After marinating, arrange the prawns in a baking dish. Pour the marinade over them. Cover with a sheet of aluminum foil.
7. Bake in a static oven at 200°C for 10 minutes.
8. After 20 minutes of bisque cooking, turn off the heat and strain the liquid, discarding the solids. Return the bisque to the pot.
9. Add a knob of butter and cornstarch (little by little) until you obtain a creamy sauce. Return to the heat and thicken.
10. Plate: spoon the sauce onto the plate, arrange 2-3 prawns per serving, sprinkle with bottarga (if using) and fresh parsley. Drizzle a spoonful of cooking juices on top.