Chargrilled King Prawns with Garlic Butter by Manu Feildel
Entree/Side
10 Min
10 Min
15
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
Serve straight away. Simply delicious!
Ingredients
- 24 large green king prawns
- 150ml olive oil
- Salt and pepperGarlic Butter
- 250g quality salted butter (diced)
- 80g garlic cloves (peeled)
- 1 golden shallot, roughly chopped
- ½ bunch parsley
Method
Step 1
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.
Step 2
Finely chop the parsley and set aside.
Step 3
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.
Step 4
Preheat your grilled pan or BBQ to medium/high.
Step 5
Take the head off of each prawn and carefully butterfly them from the back with a sharp paring knife.
Step 6
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.
Step 7
Remove the garlic butter from the fridge, heat in a small pan until foaming and pour over the prawns.
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