Buttery Garlicky Grilled Prawns


garlicky grilled prawns

Buttery Garlicky Grilled Prawns

From ‘5 Ingredients 10 Minutes’ Print Book page 216
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Prawns + butter + garlic = a classic combination. And there’s a very good reason for that – they’re finger-licking delicious, and some would say addictive.

It’s not that often that I cook prawns because they can be such a pain to peel. For me, peeling prawns for others is an act of selfless love. Fortunately this recipe overcomes the prawn-peeling drama by getting everyone to do their own.

The garlic level in this recipe is relatively moderate. Feel free to increase it as much as you dare. A sprinkling of dried chilli flakes wouldn’t go astray either.

Serves two
10-12 large raw prawns (approx. 500g)
2 cloves garlic, finely sliced
2 generous knobs of butter, chopped
lemon, to serve
crusty bread, to serve

1. Preheat an overhead grill on its highest setting.

2. Place prawns in a heat-proof dish and scatter with garlic and the butter.

3. Grill for about 4 minutes, turning halfway, until prawns have changed colour and look cooked.

4. Plonk the pan in the middle of the table and serve with lemon quarters, bread, an empty bowl for the prawn shells and lots of serviettes for garlicky fingers.

vegetarian – 4 large field mushrooms, cook until tender around 10 minutes or longer.

vegan – as per the vegetarian option but use olive oil instead of the butter.

gluten free – serve with a huge green salad instead of the bread and butter.

barbecue – feel free to barbecue the prawns then let the butter and garlic melt over them.

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