Saturday, January 24, 2009

Prawns in Herb Butter

If raw prawns are unobtainable, substitute 1 pound (500 g) frozen, shelled prawns. Do not precook; simply thaw before adding to the herb butter. Recipe serves 4.


2 pound (1 kg) un-shelled raw prawns
Salt and pepper
7 cups water
4 ounces (125 g) butter
2 tablespoons chopped parsley
3 tablespoons chopped fresh herbs as available (preferably tarragon and basil)
Juice of 1/2 lemon
Chopped parsley to garnish


1. Cook the prawns in lightly salted boiling water for about 5 minutes or until pink. Drain and allow to cool slightly, then remove the shells.
2. Cream together the butter, parsley, herbs, salt and pepper to taste and the lemon juice. Spread half the herb butter over the bottom of a flameproof baking dish. Press the prawns into the butter, in rows, and cover with the remaining herb butter.
3. Cook in a preheated moderately hot oven (400 degrees F/200 degrees C), for 10 minutes. Pop the dish under a preheated grill and cook for a few more minutes or until the top browns. Garnish with parsley.

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