Herb butter prawns
Prep:
10 mins
Cook:
5 mins
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.
Serves
6-8
Preparation Time
10 minutes
Cooking Time
5 minutes
Main ingredients
Dairy, Fish, Vegetables, Bread
Recipe Type
Starters
Level of Difficulty
Easy
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.
