Grilled Dublin Bay Prawns with Garlic Butter
SERVES SUPER EASY
We are blessed in ireland with plenty of fresh live prawns. Buy your prawns,
(and lobsters) only from a reliable source as freshness is a most important factor.
12 large, very fresh head on prawns
125 g. soft unsalted butter
2 shallots, finely chopped
1/2 – 1 Tblsp. finely chopped garlic
200 ml. dry white wine
2 Tblsp. chopped fresh parsley
1 Tblsp. chopped fresh chervil
1/2 Tblsp. chopped fresh tarragon
2 Tblsp. Pernod ( optional )
sqeeze of lemon juice
salt and freshly ground white pepper
To make the Butter
In a small saucepan boil the white wine with the shallots until reduced by half. Now blend all the ingredients for the butter, including the white wine and shallot reduction, in a food processor until well mixed. The amount of garlic depends on how much you like garlic. Taste the buttercarefully for salt and pepper, and add some lemon juice if you feel it needs it.
Preheat the grill to high
Working on a large cutting board with a large chef’s knife, split the prawns lengthwise from head to tail. Crack each claw by tapping it with the back of your knife.
Arrange the prawns closely on the grill tray, open side facing upwards. Season the prawns lightly with salt and pepper, and spread the garlic butter very generously over the prawns.
Cook the prawns for 5 minutes on the lowest rack of the grill. Shake the pan occasionally to prevent the butter from burning, and to mix in those wonderful juices.
Serve immediately with lots of bread for sopping up the tasty garlic butter. Paul finds the best part of this dish is sucking the shells and claws to savour every last drop of flavour.