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!
- 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
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.
By creating an Account on our service, you agree to subscribe to newsletters, marketing or promotional materials and other information we may send. However, you may opt out of receiving any, or all, of these communications from us by following the unsubscribe link or instructions provided in any email we send.
You understand that your content (not including credit card information), may be transferred unencrypted and involve (a) transmissions over various networks; and (b) changes to conform and adapt to technical requirements of connecting networks or devices. Credit card information is always encrypted during transfer over networks.