Seafood meals especially those with prawns in them have never been a big agenda in our household. That’s primarily because I happen to be the only one who eat prawns and get a kick out of it.
So. Prawns. Cooking them would likely be for me and me alone. I don’t eat them very often and every once in a while, I just want me some prawns!
Have a look at this:
All of that just for me. And then some because there is only so many prawns I can eat in a day.
These are pretty quick to whip up. I made it buttery, peppery, slightly “bitey”aka spicy and added some taters along with it before popping them into the oven. Voila!
Black Pepper Buttered Prawns
Prawns that are full of flavour...too good to share!
- 500g prawns, deveined
- 1 potato, cubed and par-boiled
- 4 cloves garlic, pressed
- 2 tbsp chilli olive oil
- 4-5 tbsp ground black pepper
- Half tbsp light brown sugar
- 1.5 tbsp Worcestershire sauce
- Half a lime, squeezed jice and 1 tspn grated zest
- 1 tspn dried sage
- 3 tbsp butter
- 2 tbsp chives, chopped
- Rinse the prawns, drain all excess water and put them all in a bowl
- Peel and press garlic and add into the prawns. Don't discard the remaining garlic skin - just chopped them up and mix them together with the already pressed garlic
- Throw in all the rest of the ingredients except butter and chives.
- Mix well and leave it to marinade for an hour.
- Heat the oven to 180 degree celsius
- Melt butter in the microwave. Mix in the potatoes and prawns with melted butter and spread them (with all of the seasoning) in a baking or aluminium tray
- Blob small amount of butter on top of the prawns and drizzle more of the olive oil and black pepper if you prefer. Sprinkle chives over and oven grill for about 8-10 minutes
- The prawns should be ready in 8 minutes, otherwise leave it a little longer on lower oven temperature.
- Garnish and serve!
- The taste really gets better if you leave the ingredients to marinade for the hour, preferably overnight if you can wait that long!
Grubbs n Critters https://grubbsncritters.com/