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Prawns: Peel & Eat Salt-and-Pepper Prawns

Source of Recipe


Kathy Casey






List of Ingredients



• -- Pepper Garlic Butter --
  
• 8 Tbsp (1 stick) salted butter, softened
  
• 1-1/2 tsp very finely minced garlic
  
• 1 tsp freshly ground black pepper
  
• .
  
• 16 to 20 large (8 to 12 per pound) prawns, in the shell (EZ peels are ideal)
  
• Fleur de sel
  






Instructions



1. Prepare Pepper Garlic Butter: Combine softened butter, garlic and pepper until evenly mixed. Store, tightly covered and refrigerated, for up to 1 week. (The recipe makes about 1/2 cup. Soften to room temperature before using.)
   
   
2. Preheat oven to 475 degrees (F). Split each prawn lengthwise down the middle of the back, but do not cut all the way through. Devein the shrimp, and open them almost flat to "butterfly" them. Smear the inside of each prawn with about 1 teaspoon Pepper Garlic Butter, and place shrimp, 1 inch apart, on a rimmed baking sheet.
   
   
3. Roast in preheated oven for about 6 minutes or until just done. (Do not overcook. The shrimp will continue to cook slightly after removal from the oven.) Sprinkle fleur de sel over prawns, and serve immediately with any remaining Pepper Garlic Butter, if desired.
   
   Makes 4 servings.