Hot herb butter prawns

Name: Hot herb butter prawns
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
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

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 7

Cost: $2.53 /serving

Author : Jane Hornby

gluten free recipes jane hornby

Ingredients

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20 large king prawns, peeled but with the tails left on½ x 125 grams pack garlic butter2 tsp rose harissasmall pack flat-leaf parsley, chopped1 tsp caper, drained and finely chopped1 lemon, zested then cut into wedges, and Mediterranean-style flatbreads (or gluten-free alternative), to serve

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Instructions

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Step 1

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.

Step 2

Open out each prawn and smear 1 tsp of the butter into the middle. Can be made 1 day ahead and chilled.

Step 3

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.