Chargrilled King Prawns with Garlic Butter by Manu Feildel

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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

Chargrilled King Prawns with Garlic Butter by Manu Feildel

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!

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Jean-Luc Tan
Jean-Luc, founder of VIVE Cooking School, managed to quit coffee in Oct 2019. He likes to think he is a healthy eater, but truth be told: he can't resist Maccas Apple Pie and anything that is deep fried!
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