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Baked tiger prawns with green garlic butter
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Serves: 2 as a starter or more as part of a tapas selection
75g unsalted butter, removed from the fridge 20 minutes before use to soften
½ x 25g pack flat leaf parsley, roughly chopped, plus extra to serve
½ tbsp vermouth
2 cloves garlic, finely grated
¼ tsp ground allspice
450g No.1 Raw Madagascan Headless Tiger Prawns
1 lemon, juice
25g feta, crumbled
Crusty bread, to serve
1. Preheat the oven to 220°C, gas mark 7. Using an electric hand whisk, beat the butter for about 1 minute until smooth and pale. Add the parsley, vermouth, garlic and allspice. Season, then beat again until well mixed.
2. Place the prawns on a baking tray or in a shallow ovenproof dish and dot with the flavoured butter. Bake in the oven for 12-15 minutes, until pink and opaque and cooked through.
3. Remove from the oven and toss well in the melted butter, squeeze over the lemon juice, then scatter with more parsley leaves and the feta. Serve with plenty of crusty bread.
Typical values per serving: