# Garlic-Lemon Spot Prawns over Hannah Sweet Potatoes with Spigariello Riccia > Sweet, shell-on spot prawns sit over tender chunks of Hannah sweet potato, with garlicky lemon pan juices soaking into their creamy edges. A generous pile of wilted spigariello adds a pleasantly bitter counterpoint—a simple, deeply satisfying cool-weather seafood supper. - URL: https://www.chezjk.com/recipes/spot-prawns-with-garlic-lemon-over-hannah-sweet-potatoes-with-spigariello-riccia - Author: Jonathan Katzman - Cooked and photographed: 2025-12-04 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, nut-free, pescatarian ![Garlic-Lemon Spot Prawns over Hannah Sweet Potatoes with Spigariello Riccia](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F41e81220670a5d63.jpg) ## Garlic-Lemon Spot Prawns Cooking the prawns in their shells protects their delicate flesh and flavors the pan juices. Garlic cooks gently after the initial sear, while lemon added at the end keeps the sauce bright. ### Ingredients - 2 lb large raw spot prawn tails, shell-on and headless, thawed if frozen - 2 tablespoons ghee - 6 cloves garlic, coarsely chopped - 1 teaspoon finely grated lemon zest - 2 tablespoons fresh lemon juice, plus more to taste - 3 tablespoons water - 1/4 teaspoon fine sea salt, plus more to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Use kitchen shears to slit the shell along the back of each prawn without removing it. Remove any visible vein, then pat the prawns thoroughly dry. 2. Season lightly with salt and pepper. Heat a wide skillet over medium-high heat and add the ghee. 3. Arrange the prawns in a single layer, working in two batches if necessary. Cook for about 90 seconds per side, until the shells brighten and the flesh begins turning opaque. Transfer to a plate; the centers may still be slightly translucent. 4. Lower the heat to medium-low. Add the garlic to the remaining ghee and stir for 45–60 seconds, until fragrant and pale gold, not brown. 5. Add the water and scrape up the pan juices. Return all the prawns and any collected juices to the skillet; toss gently for 30–90 seconds, until the thickest flesh is pearly and just opaque. For a conservative thermometer endpoint, cook to 145°F. 6. Remove from the heat and stir in the lemon zest and juice. Taste the pan juices for salt and acidity, adding a splash of water if too concentrated. Serve immediately, spooning the garlic and juices over the potatoes. ### Notes - Spot prawns cook very quickly; judge the flesh rather than shell color alone. Avoid holding them in the hot pan after they are done. - If starting with whole prawns, buy approximately 3 pounds and remove the heads promptly; reserve them for stock. ## Steamed Hannah Sweet Potatoes Hannah sweet potatoes have a dense, creamy texture that holds in generous chunks. Steaming keeps them from becoming waterlogged so they readily catch the lemon-garlic juices. ### Ingredients - 2 lb Hannah sweet potatoes - 1 tablespoon extra-virgin olive oil - 1/2 teaspoon fine sea salt, plus more to taste ### Instructions 1. Scrub the sweet potatoes, trimming any blemishes and leaving most of the thin skin intact. Cut into roughly 1 1/2-inch chunks. 2. Bring an inch of water to a simmer beneath a steamer basket. Add the potatoes, cover, and steam for 20–25 minutes, until a knife slides through the centers without resistance. 3. Transfer to a warm bowl and let excess steam escape for 2 minutes. Gently toss with the olive oil and salt, allowing a few edges to break into rough, fluffy pieces. 4. Cover loosely and keep warm until the prawns are ready. ### Notes - Use white-fleshed Hannah sweet potatoes rather than orange-fleshed varieties for the dense texture and pale color of this dish. ## Garlicky Spigariello Riccia A short covered wilt softens the curly leaves and stems without dulling their character. Garlic and a small squeeze of lemon connect the greens to the prawns while keeping their flavor distinct. ### Ingredients - 1 1/2 lb Spigariello Riccia - 1 tablespoon ghee - 2 cloves garlic, thinly sliced - 2 tablespoons water, plus more as needed - 1 teaspoon fresh lemon juice, plus more to taste - 1/4 teaspoon fine sea salt, plus more to taste ### Instructions 1. Wash the spigariello well. Remove tough lower stems, thinly slice the tender stems, and cut the leaves into broad pieces. 2. Heat the ghee in a large sauté pan over medium heat. Add the garlic and sliced stems; cook for 1–2 minutes, stirring, until the garlic is fragrant but not browned. 3. Add the leaves in handfuls, turning as they wilt. Add the salt and water, cover, and cook for 3–5 minutes, until the stems are tender and the leaves remain deep green. 4. Uncover and toss over medium-high heat for 1–2 minutes to evaporate excess liquid. Finish with the lemon juice and adjust the salt. ### Notes - For particularly mature stems, extend the covered cooking by a few minutes and add a splash of water as needed. ## Overall Timing / Workflow The potatoes and greens can wait briefly; the delicate prawns should be cooked last and served straight from the skillet. ### Instructions 1. 0:00 — Bring the steamer water to a simmer, cut the potatoes, and start steaming. 2. 0:10 — Wash and trim the greens. Prepare the garlic, lemon, and prawns, keeping the prawns refrigerated until needed. 3. 0:20 — Cook the spigariello. Check the potatoes and transfer them to a warm bowl when tender. 4. 0:30 — Keep the greens and potatoes warm over very low heat or loosely covered off heat. Warm the serving plates and cook the prawns. 5. 0:40 — Finish the lemon-garlic pan juices and plate immediately. ## Plating Keeping the greens beside the potatoes preserves their texture, while placing the prawns on top directs the flavorful pan juices into the sweet potato. ### Instructions 1. Arrange a loose bed of sweet potato chunks on one side of each warm plate. 2. Pile the spigariello alongside rather than underneath. 3. Set the shell-on prawns over the potatoes and spoon the garlic and lemon pan juices across them. 4. Serve with a small bowl for shells and an extra napkin. ## Leftover Path Storing the prawns separately lets the vegetables reheat fully without turning the seafood rubbery. ### Instructions 1. Refrigerate leftovers in shallow covered containers within 2 hours, keeping the prawns and pan juices separate from the vegetables. Use the prawns within 2 days and the vegetables within 3–4 days. 2. Peel leftover prawns while cold. Warm the potatoes and greens in a covered skillet with a splash of water. 3. Lower the heat, add the prawns and reserved juices, and cover just until reheated to 165°F; avoid prolonged simmering. 4. Alternatively, serve the peeled prawns cold with the cold potatoes and greens, refreshed with a little olive oil and lemon. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.