HOT HERB BUTTER PRAWNS

Hot herb butter prawns image

Entertaining? Treat your guests to flash-fried shellfish with a garlic butter, capes, chilli and zesty lemon. It's ready in 15 minutes too

Provided by Jane Hornby

Categories Starter

Time 15m

Yield Serves 6-8 as a starter

Number Of Ingredients 6

Ingredients

20 large king prawns , peeled but with the tails left on
½ x 125g pack garlic butter
2 tsp rose harissa
small pack flat-leaf parsley , chopped
1 tsp caper , drained and finely chopped
1 lemon , zested then cut into wedges, and Mediterranean-style flatbreads (or gluten-free alternative), to serve

Steps:

Butterfly the prawns, removing the black thread that runs through the body. Beat the butter until smooth, then mix in the harissa, parsley, capers, lemon zest and some ground black pepper. Can be made 2 weeks in advance, then chilled.
Open out each prawn and smear 1 tsp of the butter into the middle. Can be made 1 day ahead and chilled.
When ready to eat, heat the grill to as high as it will go. Put the prawns on a baking tray and grill for 5 mins until they are pink through. Toast the flatbreads, then serve with the hot prawns and lemon wedges for squeezing over.

Nutrition Facts : Calories 107 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 0.6 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.4 milligram of sodium