Hot Herb Butter Prawns Recipes
HOT HERB BUTTER PRAWNS
Entertaining? Treat your guests to flash-fried shellfish with a garlic butter, capes, chilli and zesty lemon. It's ready in 15 minutes too
Provided by Jane Hornby
Categories Starter
Time 15m
Yield Serves 6-8 as a starter
Number Of Ingredients 6
Steps:
- Butterfly the prawns, removing the black thread that runs through the body. Beat the butter until smooth, then mix in the harissa, parsley, capers, lemon zest and some ground black pepper. Can be made 2 weeks in advance, then chilled.
- Open out each prawn and smear 1 tsp of the butter into the middle. Can be made 1 day ahead and chilled.
- When ready to eat, heat the grill to as high as it will go. Put the prawns on a baking tray and grill for 5 mins until they are pink through. Toast the flatbreads, then serve with the hot prawns and lemon wedges for squeezing over.
Nutrition Facts : Calories 107 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 0.6 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.4 milligram of sodium
TIGER PRAWNS IN GARLIC BUTTER
These are incredable!! You will never have enough and everyone will want the recipe!! Make lots for a full meal or serve as a first course. from Mexican, healthy ways with a favourite cusine.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the prawns in a colander, remove their heads and leave them to drain.
- Heat the butter and oil in a large frying pan, add the garlic and fry over a low heat for 2 to 3 minutes (Cook the prawns in a large frying pan or cast iron flamproof dish that can be taken directly to the table, so that they retain their heat until they are served).
- Add the lime rind and juice.
- Cook, stirring constantly, for 1 minute more.
- Add the prawns and cook them for 2 to 3 minutes until they turn pink.
- Remove them from the heat, sprinkle with coriander and serve with the warm tortillas.
- Give each guest a finger bowl filled with water and a slice of lemon, for cleaning their fingers after shelling the prawns, and provide lots of paper napkins!
JUAN'S FAVORITE HOT, BUTTERED GARLIC SHRIMP
Ok, let me just say that if I make shrimp any other way, my hubby pouts because I didn't make it this way! If you like shrimp and garlic butter, this is the recipe for you!!
Provided by SlipC
Categories Lunch/Snacks
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 deg.
- Mix garlic in with butter.
- In 9x13 pan, place shrimp and dot with garlic butter.
- Sprinkle heavily with seasonings.
- Bake uncovered for about 30 minutes or until shrimp is opaque, stirring once or twice during cooking to make sure the shrimp is cooking evenly.
- Serve with the butter sauce either in the bowl with the shrimp or in a seperate bowl for dipping.
- We always eat this with hot white rice.
- Make sure to have plenty of napkins available!
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BUTTER PRAWN (BUTTERY AND DELICIOUS!) - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (11)Total Time 20 minsCategory Malaysian RecipesCalories 253 per serving
- Leave the prawn heads and shells on but chop off the eyes part. Cut the legs with scissors. Slit down the back to remove the veins. Pat dry.
- Heat up a skillet with the oil, pan fry the prawn until the shells turn white but not completely cooked. Drain and set aside.
- Melt the butter, add the garlic, curry leaves, bird's eye chilies (if using). Stir fry for 1 minute or until aromatic. Add the prawn, oyster sauce, wine, sugar, black pepper and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently.
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5/5 (1)Category DinnerCuisine AmericanTotal Time 10 mins
- Prep the herb butter. Melt butter in a small saucepan over medium heat. Once it's hot, add the minced shallot and garlic and allow to cook for about 5 minutes to infuse the butter, stirring occasionally. Remove from heat, add parsley, lemon juice, sea salt, pepper, and red pepper flakes. Set aside.
- Prep the spot prawns right before you're ready to grill. Once they die they start to release an enzyme that can make the flesh mushy, so you want to cook them right away after you slice them in half. To humanely kill the spot prawn, place on a cutting board, hold the tail down, and quickly place the tip of a very sharp chef’s knife right in the middle of the head of the prawn, behind the eyes. In one fell swoop, press the knife down forcefully toward the nose, slicing the head down the middle between the eyes. This will kill the prawn instantly as you sever the brain. The prawn will continue to twitch afterward, but don’t worry, it is just the nervous system. Rotate the prawn around and finish slicing through the tail with your knife. You are cutting them in half lengthwise like you see in the photos above.
- Brush the flesh side with a bit of avocado oil. When the grill is hot, place the prawn halves flesh side down on the grill.
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