Buttery Chilli Prawns Recipes

BUTTERY CHILLI PRAWNS

Buttery chilli prawns image

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices

Provided by Sarah Cook

Time 23m

Number Of Ingredients 9

Ingredients

25g butter
2 tbsp olive oil
3 garlic cloves, finely chopped
1 red chilli, seeds left in and finely chopped
½ tsp sweet paprika
12-20 large raw king prawns with shells
juice 1 lemon, plus a few slices for a finger bowl
½ small bunch parsley, roughly chopped
small loaf crusty bread, warmed to serve

Steps:

Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

Nutrition Facts : Calories 237 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium

BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER

Barbecued prawns with chilli, lime & coriander butter image

One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue

Provided by John Torode

Categories Main course

Time 25m

Number Of Ingredients 6

Ingredients

1kg large raw tiger prawn , heads removed, but unpeeled
1 large garlic clove
1 small bunch coriander , roughly chopped
1 red chilli , deseeded and chopped
juice 1 lime , plus wedges to serve
200g butter , softened

Steps:

To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

Nutrition Facts : Calories 571 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2 milligram of sodium

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