September 16, 2021
Fermentation is all the rage in foodie circles. From kombucha to kimchi, yogurt to sauerkraut, it may seem like the next new food fad. Fermented…Read This Post
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.
Prep time: 10 minutes
Cook time: 5 minutes
Cook method: Sauté
*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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