Grilled Prawns with Parmesan, Tarragon and Lemon Butter
Photography Manja Wachsmuth.
Whatever you do, don’t overcook the prawns or they will be tough and chewy. Get the barbecue or pan really hot so they sear and brown quickly, dollop on the butter and devour immediately.
Serves: 4
INGREDIENTS
12 large raw, shell-on prawns
olive oil
sea salt and ground pepper
lemon wedges, to serve
Parmesan, tarragon and lemon butter
100 grams butter at room temperature
2 cloves garlic, crushed
¼ teaspoon chilli flakes
2 teaspoons dried tarragon
finely grated zest
1 large lemon
½ cup finely grated parmesan
sea salt and ground pepper
METHOD
Parmesan tarragon and lemon butter: Place all the ingredients in a small food processor and season with salt and pepper. Blend until smooth or place in a bowl and beat together.
Prawns: Cut each prawn through the shell with kitchen scissors and then use a knife to slice the flesh so it lies like an open book, but keep both sides attached.
Brush the flesh side with oil and season. Place cut-side down on a hot barbecue or ridged grill and cook until lightly golden and just cooked. Turn over and grill briefly.
To serve: Dollop spoonfuls of the butter over the hot prawns and serve immediately, with lemon wedges to squeeze over. Serves 4
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