Chargrilled Dublin bay prawns with langoustines...
This dish looks great and tastes even better. Shellfish doesn't have to be scary to cook.
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Cooking tools:
- Grill
- Tongs
- Pot
- Stove
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Serving platter
Ingredients
- 600-700g fresh Dublin bay prawns
- 2 tbsp extra virgin olive oil
- A pinch of rock salt
- 2 tsp fresh parsley, chopped
- ½ tsp blackened Cajun seasoning (ready made is fine)
- 25g of unsalted butter, brought to room temperature
- 4 ready-cooked langoustines
- 8 ready-cooked crab claws
- 1 lemon cut into wedges
- 4 sprigs of fresh parsley
- Boiled baby French potatoes
- Mixed green salad leaves
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