Although you will need to prepare and butterfly your fresh prawns, these roasted buttered prawns cook in just 5 minutes. They would make a fantastic started at dinner time, as a side dish at a BBQ or as a tasty canape when you’re hosting guests at a party.
Making your own garlic and parsley butter is very simple and can be done easily by blitzing the ingredients in a food processor. It’s much tastier than shop bought garlic butter. If you don’t have a food processor, you could also make the butter with a mortar & pestle with a little effort.
- 500g large fresh prawns
- 1 tsp salt
- 3 peeled cloves of garlic
- 1 handful fresh parsley
- 55g softened butter
- Salt & pepper
- Juice & zest of half a lemon
To make the buttered prawns,
you must first prepare them: twist off the head, trim the tail and cut off the legs. Make a slit along the shell from the middle of each prawns back to the end of the tail. Lay the prawns flat and open them up like a butterfly, then remove the intestinal tract and rinse.
Season the prawns with 1 tsp of salt to absorb some of the water, and set them aside for 5 minutes. Rinse them again and pat dry with a paper towel. Then arrange your prawns on the baking tray.
Next, it’s time to make the butter for your buttered prawns. In a food processor, make a past with the parsley and garlic cloves. Season to taste with salt and pepper. Add the lemon juice and zest. Lastly add the softened butter, and pulse to combine.
Use a spoon or pastry brush to spread your garlic & parsley butter over the butterflied prawns, and then pop them in the fridge until you’re ready to cook.
Prehead your oven to 230C, and then cook your prawns on the top rack for 5-7 minutes. You’ll know they prawns are cooked when they are pink and opaque all the way through. The butter will melt over the prawns, so serve them whilst the butter is melted and they’re hot & delicious. To garnish, sprinkle with more fresh parsley and serve with lemon wedges for squeezing.
Looking for more prawn recipes? Why not try this cheesy seafood lasagna, made with prawns, scallops & crab meat.
Original recipe from foodie baker.