Roasted Butterflied Tiger Prawns in Garlic Butter - Frozen Fish Direct

Ingredients

• 700g of raw, shell-on large tiger prawns
• 4 cloves garlic, crushed
• 75g softened butter
• 1 tablespoon chopped fresh parsley
• grated lemon zest
• ½ lemon, juiced
• salt and black pepper to taste
• For serving:
• 1 spoonful chopped fresh parsley
• lemon wedges
• How to Make Roasted Butterflied Tiger Prawns in Garlic Butter
• Preheat oven to 220°C (200°C fan) or prepare a grill to high heat
• Rinse the tiger prawns in cold water, pat dry with paper towels
• Using kitchen shears, cut along the back of each prawn shell and flesh, stopping short of the tail
• Remove the digestive tract (dark vein) from each prawn
• Gently press open each prawn, shell side down, to butterfly them flat
• In a small bowl, combine the softened butter, crushed garlic, chopped parsley, grated lemon zest, lemon juice, salt, and black pepper
• Place the butterflied prawns on a baking tray, shell side down
• Spread or spoon the garlic butter mixture evenly over the exposed prawn flesh
• Roast or grill the prawns for 6–8 minutes, or until the flesh is opaque and the butter is bubbling
• While the prawns cook, chop extra parsley and prepare lemon wedges for serving
• Transfer hot prawns to a serving platter
• Sprinkle with additional chopped parsley
• Arrange lemon wedges on the side for squeezing over
• Serve immediately while hot with crusty bread or light salad if desired