Prawns in Garlic Butter from Our Normandy Cooking Vacation
Enjoy this quick, wonderful recipe from Chef Sinead, host of our cooking vacation, Discovery Normandy. It’s a perfect starter course, or easy to whip up as a light lunch. You can use the garlic butter not only for this dish, but in a variety of ways. Try it with meat, fish, or vegetables, on bread, or with crudité! You can also serve the prawns over a bed of pasta dressed with a bit more of the garlic butter – delicious!
Don’t have time for a full cooking vacation? Sinead also offers one-day classes.
Prawns in Garlic Butter
Prep time: 10 minutes
Cook time: 5 minutes
Cook method: Sauté
- 1 bulb garlic (cloves peeled)
- loads of chopped parsley
- 125g (about 4 ½ oz.) butter, room temperature
- tiny drop of red wine
- drop of olive oil
- salt and pepper
- 2 lbs cooked prawns, peeled
- squeeze of fresh lemon juice
- chopped fresh parsley
- Blend the ingredients for the garlic butter in a food processor.
- Spoon all but a few tablespoons of the garlic butter onto plastic wrap and form a “sausage.”
- Freeze the rest of the garlic butter for later use*, and melt a couple tablespoons in a large skillet.
- Add the prawns and heat quickly.
- Add a little more of the butter, a squeeze of fresh lemon juice, and freshly ground black pepper.
- Sprinkle with fresh parsley to serve, accompanied by some crusty (French!) bread and white wine (such as Muscadet).
*Chef’s note: The garlic butter is handy to have in the freezer and can be used in loads of recipes. Try it sliced, from frozen, over beef cooked on the bone over the barbeque/open fire.
Try these other recipes from Normandy:
By Peg Kern
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