Hot herb butter prawns

Hot herb butter prawns

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(1 ratings)

Prep: 10 mins Cook: 5 mins


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

  • Gluten-free

Nutrition: per serving

  • kcal107
  • fat9g
  • saturates6g
  • carbs0.6g
  • sugars1g
  • fibre0g
  • protein6g
  • salt0.4g
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  • 20 large king prawns, peeled but with the tails left on
  • ½ x 125g pack garlic butter
  • 2 tsp rose harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • small pack flat-leaf parsley, chopped
  • 1 tsp caper, drained and finely chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 lemon, zested then cut into wedges, and Mediterranean-style flatbreads (or gluten-free alternative), to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

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Comments, questions and tips

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25th Dec, 2013
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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