Chargrilled Dublin bay prawns with langoustines and crab claws

Prep: 10 mins
Cook: 20 mins
Chargrilled Dublin bay prawns with langoustines and crab claws
This dish looks great and tastes even better.  Shellfish doesn't have to be scary to cook.

For the Dublin bay prawns:
600-700g fresh Dublin bay prawns
2 tbsp extra virgin olive oil
A pinch of rock salt
2 tsp fresh parsley, chopped
For the langoustines and crab claws:
½ tsp blackened Cajun seasoning (ready made is fine)
25g of unsalted butter, brought to room temperature
4 ready-cooked langoustines
8 ready-cooked crab claws

For the garnish:
1 lemon cut into wedges
4 sprigs of fresh parsley
For the accompaniments:
Boiled baby French potatoes
Mixed green salad leaves

For the Dublin bay prawns: put the prawns on a baking tray. Heat the grill to a high temperature and put the prawns under it cooking them for 5-10 minutes, turning them occasionally as they cook.

Remove from the grill and sprinkle the olive oil, rock salt and parsley over the prawns. Return them to the grill for a further 2-3 minutes.

For the langoustines and crab claws: mix the Cajun seasoning into the butter and melt the mixture in a heavy based frying pan over a low heat.

Cook the langoustines and crab claws in the seasoned butter for a few minutes, until they are warmed through.

To serve, either arrange the seafood on a platter as shown, or divide it up between the serving plates with the garnishes and accompaniments.


Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients

Recipe Type
Starters, Dinner


Special Info
Gluten free, Nut free, Egg free

Level of Difficulty

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