Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tiger Prawns In Garlic Butter
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- #66024
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
20 raw shell on large tiger prawns
4 cloves garlic, peeled and crushed
3 ounces butter, softened
1 tablespoon chopped fresh parsley
1/2 lemon, grated zest and juice only
salt and black pepper
1 tablespoon chopped parsley
lemon quarters
directions
Pull off the heads and legs of the prawns. Peel away the shells but leave the tails still attached. Turn each prawn on its back and cut down the center of each prawn, without cutting all the way through. Open prawns and devein. Rinse and pat dry.
Put the prawns in lightly buttered individual gratin dishes. Make the garlic butter by combining the remaining ingredients in a bowl. Spread the garlic butter equally over the prawns. Cover and chill until needed.
Preheat the oven to 450 degrees F. Put the prawns on the highest shelf of the oven and cook for about 7 minutes.
Serve sprinkled with parsley and garnished with the lemon quarters.
added by
mamadogg
nutrition data
Nutritional data has not been calculated yet.
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