VIVE Cooking School

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!

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  • 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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