Name: Hot herb butter prawns
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 6-8 as a starter
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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Hot herb butter prawns

Hot herb butter prawns

Jane Hornby

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Serves 6-8 as a starter

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 5 out of 5.1 ratingRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal107
fat9g
saturates6g
carbs0.6g
sugars1g
fibre0g
protein6g
salt0.4g

Method

step 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.
step 2

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

MAKE YOUR OWN GARLIC BUTTER

To 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.

Recipe from Good Food magazine, December 2013

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