Recipe for Sautéed Prawns with Garlic Butter, Cherry Tomatoes & Charred Brioche | Dublin Cookery Sch
Very quick and very tasty. The leftover garlic butter can be stored in the freezer and used on steak or chicken.
Ingredients
- 100g butter, at room temperature
- 5 medium cloves garlic, crushed
- 15g parsley and coriander, leaves only (or use just one herb)
- 2 tbsp chopped chives
- squeeze of lemon juice
- 24 tiger prawns, shelled
- olive oil, for panfrying
- salt
- 20 cherry tomatoes, halved
- 4-6 slices brioche
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