Posted on 1st November 2022
Inspired by the Nantes region of France, this recipe works perfectly as part of an indulgent seafood sharing platter. With a speedy cooking time, these seaside treats are as expedient as they are indulgent.
Time – 10-25 minutes
Serves – 6-8
600g Large Tiger Prawns, thoroughly defrosted if purchased frozen
3-4 Cloves of Garlic
60g Butter, softened
15g Fresh Flat-Leaf Parsley
Salt and Pepper for seasoning
Preheat – Fire up your barbecue and preheat your grill.
Prepare the Garlic Butter – Chop up half of the parsley, and peel and crush (or grate) your garlic cloves. Zest and juice half a lemon. Add these ingredients to your butter and combine them all together with a fork.
Get Ready to Cook – Add your garlic butter to a large metal gratin dish, and place this dish on the grill at high heat. The gratin dish will take some time to get to temperature – while you wait, trim the tentacles off of your prawns if required, slice the remaining whole lemon into sixths or eighths depending on how many you are catering for, and chop up the rest of the parsley.
Get Frying – Once the butter is melted and the gratin dish is hot, it’s time to start shallow-frying your prawns. Add the prawns to the hot garlic butter and fry them for 6-7 minutes, turning halfway. When the prawns are cooked, they should have turned completely pink.
Serve and Garnish – Plate up your freshly cooked prawns and spoon over some of the garlic butter from the gratin dish. Sprinkle over the remaining parsley and add a slice of lemon to each plate for squeezing. Remove the heads and shells to enjoy!