- 150g (5 oz) butter
- 3 garlic cloves (minced)
- 20g (3/4 oz)chopped parsley
- 1 tablespoon olive oil
- 32 Dublin Bay prawns
- 150 ml (1/4 pint) white wine
- First, make the garlic butter – mix together the butter, garlic and parsley and blitz in the food processor for 1 minute.
- Next, shell the prawns and devein them and dry them off on paper towels. I sometimes leave the heads on and just remove the shell from the tail. But feel free to take the heads off altogether. They make a great stock.
- Heat the olive oil till smoking hot and gently add the prawns.
- Cook for about 30 seconds till golden brown and then turn them over
- add the garlic butter to the pan and just as it starts to turn brown add the white wine.
- Remove the pan from the heat and stir in the chopped parsley.
- Serve and enjoy
if you can’t get a hold of Dublin bay prawns, substitute another type of prawn or shrimp.
- Serving Size: serves 4 as an appetizer