Hot herb butter prawns

Hot herb butter prawns

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 6-8 as a starter

Entertaining? Treat your guests to flash-fried shellfish with a garlic butter, capes, chilli and zesty lemon. It's ready in 15 minutes too

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
107
protein
6g
carbs
0.6g
fat
9g
saturates
6g
fibre
0g
sugar
1g
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

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Method

  1. 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.
  2. Open out each prawn and smear 1 tsp of the butter into the middle. Can be made 1 day ahead and chilled.
  3. 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.

Recipe from Good Food magazine, December 2013

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Comments

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redo1976's picture

Fabulous......made this for Christmas day starter and it was a huge hit with my family. I would make this again for any dinner party. Seasoning was perfect and it was easy to do....

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