Recipe: Hot King Prawns In Garlic Butter
As my first original (not adapted from an existing recipe from a book or blog) recipe I want to feature on my blog this Summer, as well as the first recipe I’m bringing you from my French kitchen I wanted to share with you all my absolute all time favourite thing to cook with my father that we make every time we come to Brittany together where seafood like the prawns necessary for this recipe are cheap and in abundance: King Prawns cooked in hot and delicious garlic butter.
Aside from the incredible taste, what I love about this recipe is that it is so stupidly easy to make and is great as a lunch or a light supper, serve with lovely fresh crusty bread to mop up the delicious butter from the bottom of your bowl. Of course, as we always make this in France we opt for freshly baked pieces of crusty French stick from the local bakery.
All you need is a large lump of unsalted butter (I know I have pictured half salt butter, but it also works and it is all we could get at the local shop as I’d forgotten to pick some up at the supermarket, unsalted butter is preferable though as it is much creamier and creates a much better flavour), a couple of big fat garlic cloves, a bunch of fresh parsley and some large cooked, shell on prawns. If you are making this in most parts of England, or really anywhere inland I would recommend you use large king prawns, but the ones I am using here are in fact just large prawns. If you live near the coast and can get them this size go for it, because the taste will be so much sweeter than with actual king prawns.
The incredibly fresh and sized seafood available in Brittany, as a seafood lover is one of my favourite things about the region and its seaside towns, both from fish markets and even from the big supermarkets where I would not dream of picking up good seafood in England. This large box cost 9€ and can serve about 6 people – we polished if off between the two of us over a lunch and two light suppers after we had eaten out at lunchtime.
The process of cooking is really simple. Melt 4 or 5 thick slices of butter in a pan over a medium heat until it is bubbling slightly. If you are using even slightly salted butter take extra care to make sure the butter does not burn as the salt makes this a lot more likely. Peel and either finely chop or crush the garlic and stir that into the butter before adding the prawns until they cover the bottom of the pan. Toss them every few minutes so they are entirely coated in the butter and they start to heat through. While you are doing this, melt a few more thick slices of butter into the pan around the prawns. Once the butter has turned slightly orange, smells amazing and the prawns have heated through, stir in a very large handful of chopped parsley and serve the prawns in slightly warmed bowls to stop the butter from starting to set in the bottom as you eat.
While I like this as an indulgent meal (I make the excuse that the amount of butter I consume with prawns and melted with sugar over crepes when I am in France is okay because I don’t have any butter in my sandwiches or on toast during the year), if you are putting together a Summer dinner party for friends for a quick and delicious starter you can serve four or five of these garlic prawns in the middle of a bed of dressed salad leaves and leave little finger bowls of hot water with slices of fresh lemon in around the table – a fancy starter that takes almost no effort at all!
What is the most delicious and foolproof dish you like to make while you are away on holiday? If anyone tries this, I’d really love to hear what you think!