Garlic Prawns recipe
These butterflies prawns are a wonderful alternative to “gambas al ajillo”, a Spanish dish with garlic shrimp in a clay pot.
This recipe makes garlic butter in just a few steps. The prawns can then be filled with butter and baked or grilled on the barbecue for 8 minutes. So the prawns don’t curl up completely; the shell remains on. This dish is great as a starter for a dinner party or at a BBQ.
Serves 2 for a main
Preparation time: 40 min
Ingredients:
- 500g prawns, not peeled
- 350g of baby potatoes equal approximately 8
- 50g butter (room temp)
- 4 cloves of garlic
- Large quantities of parsley (and possibly more to garnish)
- 1/2 teaspoon salt
- Add a pinch of pepper
- 4 tbsp sunflower oils
- 1 lemon
Method:
- Preheat the oven to 200 degrees Celsius
- Cut 350g of baby potatoes finely with a knife or mandolin. Set aside.
- Use sizzlers for cutting the legs. Twist the heads of the prawns. Cut the prawns’ back with a knife. Then wash out the intestinal sac. You will be able to fill them later if you cut all the way through the flesh.
- Make garlic butter by peeling and chopping 4 garlic cloves. Finely chop a large quantity of parsley. To combine the garlic, parsley and 1/2 teaspoon salt, you can use a mortar. Mix 50g butter at ambient temperature. Continue to mix until you get a smooth paste.
- Fry the potatoes for about 15 minutes. Heat 4 tablespoons sunflower oil in a pan. Add the potatoes. Cook the potatoes on medium heat until golden brown and crispy on the outside.
- While the potatoes are heating, place a sheet baking paper on an oven shelf. Place garlic butter on each prawn and press them into the grooves. This will ensure that all of the garlic butter remains in the prawns as it melts.
- Bake for 8 minutes on the middle oven rack. The time it takes to bake prawns varies depending on their size. However, they are done when they turn an orange color and the butter has melted.
- Serve the prawns with potatoes and lemon slices. Add more parsley to your liking.
Enjoy!