I may be French but I can also do ‘shrimp on the barbie!’. Chasseur’s square grill is fantastic for this – the heat is intense and it grills prawns beautifully.
Manu Feildel, Chef & Chasseur Brand Ambassador
INGREDIENTS
24 large green king prawns
150ml olive oil
Salt and pepper
Garlic Butter
250g quality salted butter (diced)
80g garlic cloves (peeled)
1 golden shallot, roughly chopped
½ bunch parsley
METHOD
Place the peeled garlic cloves in a pot of cold water and bring to the boil. Once soft, place in a colander, refresh with iced water and set aside.
Finely chop the parsley and set aside.
Place the butter, shallots and garlic in a food processor and blend until smooth. Transfer to a bowl, add chopped parsley and cover with cling wrap.
Preheat your grilled pan or BBQ to medium/high.
Take the head off of each prawn and carefully butterfly them from the back with a sharp paring knife.
Drizzle the prawns with olive oil, salt & pepper. Place them onto the grill shell side down and cook for a minute or until slightly charred, then flip over to the other side for another minute.
Remove the garlic butter from the fridge, heat in a small pan until foaming and pour over the prawns.
Serve straight away. Simply delicious!
