Harissa Garlic Butter Prawns

Finally, summer eating is here! The moment things start to get warm enough to walk without a jumper and to hang the washing outside I crave all things bright and full of sunshine. Crusty bread makes an appearance with practically every meal, and most green vegetables get passed over for a big leafy salad tossed with a generous glug of my everyday truffle vinaigrette.

So let us talk about today’s sunshine recipe: Harissa Garlic Butter Prawns. Quick (honestly, they take about 10 minutes) and so easy to make, you can serve them for lunch, as a starter, or part of a larger bread – honestly, the only thing they need to make them really special is a nice cold glass of something and some crusty bread because you’re not going to want to waste any of that delicious liquid gold of the slightly spicy, lemony, garlic-y, prawn infused butter.

Literally my only notes here is to get some good, fat, fresh prawns, to serve this in a warm bowl so the butter is still nice and delicious rather than starting to harden down the the very last bite, and to use rose harissa rather than regular harissa because you want gentle, aromatic heat here, rather than something a little more in your face.

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Harissa Garlic Butter Prawns

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: Serves 12 1x
  • Category: Starters
  • Method: One Pan
  • Diet: Gluten Free

Description

These delicious king prawns are infused with a hot harissa garlic butter – perfect to serve as a summer starter or main dish with crusty bread and a nice cold glass of something crisp!


Ingredients

Scale
  • 1 large garlic clove
  • 35g (1 1/4 oz) unsalted butter
  • large pinch sea salt
  • 2 tsp rose harissa
  • 810 cooked king prawns (jumbo shrimp), shells on
  • juice of 1/2 lemon
  • 1/2 tbsp flat leaf parsley, roughly chopped

Instructions

  1. Peel and finely chop the garlic clove. Add it to a non-stick frying pan along with half the butter and set it over a medium heat.
  2. Once the butter is frothy and you can really smell the garlic (but whatever you do don’t let it colour!) add a pinch of sea salt and stir in the harissa.
  3. Add the prawns and allow to warm through for a few minutes before squeezing over the lemon juice.
  4. Add the remaining butter and once it has melted swirl the pan to coat the prawns before stirring in the parsley. Serve immediately.

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