ROASTED BUTTERFLIED PRAWNS IN GARLIC-PARSLEY BUTTER (DELIA SMITH)

INGREDIENTS

• 500 grams large prawns, defrósted
• 1 teaspóón table salt
• 3 clóves garlic, peeled
• 1 small handful óf Italian parsley (móre ór less accórding tó persónal taste)
• 55 grams unsalted butter, sóftened at róóm temperature (1/4 cup)
• Salt and freshly gróund black pepper
• Zest (óptiónal) and juice óf ⅓ lemón
• Garnish: chópped parsley leaves and lemón wedges

METHóD

1. Butterfly the prawns (withóut the heads): Twist the heads óff the prawns. Using a pair óf sharp kitchen scissórs, snip óff the sharp, póinty spike at the tail and trim óff the prawns legs if desired. Cut, using the kitchen scissórs, the prawns shell alóng the middle óf its back all the way tó the end óf the tail tó get an incisión.
2. Lay the prawn flat ón a chópping bóard. Use a sharp knife and slice the prawn alóng the incisión tó make a deeper incisión, taking care nót tó cut all the way thróugh the shell. ópen the prawn up like a butterfly and press it dówn gently só that it stay ópen. Rinse the prawn and remóve the intestinal track.
3. Seasón the butterflied prawns with 1 teaspóón óf table salt and set aside fór 5 minutes. Rinse the prawns, pat dry with paper tówels and lay them ón a baking sheet (lined with parchment paper) ór baking dish.
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Full Recipe >> foodiebaker.com

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