Herb butter prawns

Prep: 10 mins
Cook: 5 mins
Herb butter prawns
Beautiful garlic and herb hot buttered prawn canapés. 

20 large king prawns, peeled but with the tails left on

125g garlic butter

Small pack flat-leaf parsley, chopped

1 tsp capers, drained and finely chopped

1 lemon, zested then cut into wedges, and Mediterranean-style flatbreads

Butterfly the prawns, removing the black thread that runs through the body.

Beat the butter until smooth, then mix in the parsley, capers, lemon zest and some ground black pepper.

Open out each prawn and smear 1 teaspoon of the butter into the middle. Can be made 1 day ahead and chilled.

When ready to eat, heat the grill to the highest setting. Put the prawns on a baking tray and grill for 5 minutes until they are pink through.

Toast the flatbreads, then serve with the hot prawns and lemon wedges for squeezing over.


Preparation Time
10 minutes

Cooking Time
5 minutes

Main ingredients
Dairy, Fish, Vegetables, Bread

Recipe Type

Level of Difficulty

To make your own garlic butter, soften 4 tablespoons of butter and add 1-2 crushed garlic cloves. It will keep well in the fridge for a few weeks.

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