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8 raw Dublin Bay prawns in the shell,
weighing at least 125g each
125g butter
1 garlic clove, crushed
4 tbsp mixed herbs, such as parsley,
tarragon and chervil, very finely chopped
salt and pepper
To garnish:
lemon wedges
sprigs of watercress and herbs |
Method :
- Cut the prawns in half lengthways,
remove the gut and wash under cold running water.
- Dry with absorbent kitchen paper.
- Lay the prawns shell side down on
a baking sheet.
- Blend the butter, garlic and herbs
together and season to taste with salt and pepper.
- Spread the herb butter over the
prawns and cook under a preheated, very hot grill for 3-4 minutes.
- Arrange on warmed plates and
garnish with the lemon, sprigs of watercress and herbs.
- Ready to serve.
Serves 4
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