Harissa Butter Prawns

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This harissa butter prawn recipe is quick, easy to make and perfect for summer dinners! Jumbo prawns are butterflied, deveined, marinated and pan grilled to beautifully charred yet tender. It only takes 15 minutes to make and is naturally gluten-free and keto-friendly. Cooking prawns with heads on and in the shell keeps their flesh moist and adds flavour. Use more or less harissa to suit your taste.

 

14-16 Giant prawns, butterflied and deveined 100 g butter, melted 2 tbsp Harissa 2 Garlic cloves, peeled and minced 1 tbsp Gluten-free soya sauce 1 tbsp Freshly squeezed lemon juice Salt and pepper Spring onion, green part, thinly sliced Chilli peppers, optional

1. Using a sharp knife, butterfly the prawns by cutting along the belly and through the head, ensuring not to cut through all the way to the back, until they open up flat, then devein. Once all the prawns are all deveined, rinse under cold running water and pat dry them with lots of paper towels.
2. Whisk together the melted butter, harissa, minced garlic, soya sauce and lemon juice, and season.
3. Heat a grill pan over high heat. Using a pastry brush, brush the flesh of the prawn with a generous amount of butter. Arrange the prawns in the grill pan, flesh side up and cook for 2 minutes or until the shell start to change colour. for 2-3 minutes until charred and just cooked.
4. Place prawns on a large platter, scatter with sliced spring onion, chilli peppers and serve with remaining butter mixture and your favourite salad.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com