Hot herb butter prawns
By Jane Hornby
Entertaining? Treat your guests to flash-fried shellfish with a garlic butter, capes, chilli and zesty lemon. It’s ready in 15 minutes too
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Prep:10 mins
Cook:5 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 107
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fat 9g
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saturates 6g
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carbs 0.6g
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sugars 1g
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fibre 0g
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protein 6g
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salt 0.4g
Ingredients
- 20 large king prawns, peeled but with the tails left on
- ½ x 125g pack garlic butter
- 2 tsp rose harissa
- small pack flat-leaf parsley, chopped
- 1 tsp caper, drained and finely chopped
- 1 lemon, zested then cut into wedges, and Mediterranean-style flatbreads (or gluten-free alternative), to serve
Tip
Make your own garlic butterTo make your own garlic butter, soften 4 tbsp butter and add 1-2 crushed garlic cloves. It will keep well in the fridge for a few weeks.
Method
Butterfly the prawns, removing the black thread that runs through the body. Beat the butter until smooth, then mix in the harissa, parsley, capers, lemon zest and some ground black pepper. Can be made 2 weeks in advance, then chilled.
Open out each prawn and smear 1 tsp of the butter into the middle. Can be made 1 day ahead and chilled.
When ready to eat, heat the grill to as high as it will go. Put the prawns on a baking tray and grill for 5 mins until they are pink through. Toast the flatbreads, then serve with the hot prawns and lemon wedges for squeezing over.
