Garlic prawns

Name: Garlic prawns
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 1¼ kg (2 lb 12 oz) raw prawns (shrimp); 80 g (2¾ oz) butter, melted; 185 ml (6 fl oz/¾ cups) olive oil; 8 garlic cloves, crushed; 2 spring onions (scallions), thinly sliced; crusty bread, to serve

October 2, 2012

easyTime:< 30 minsServes:4

As an appetiser for a dinner party, or one of the many tapas you tuck in to over a glass of wine and some good conversation, this dish is sure to be a hit. Serve in cazuelas de barro (earthenware ramekins) for a particularly authentic approach.

Ingredients

1¼ kg (2 lb 12 oz) raw prawns (shrimp)
80 g (2¾ oz) butter, melted
185 ml (6 fl oz/¾ cups) olive oil
8 garlic cloves, crushed
2 spring onions (scallions), thinly sliced
crusty bread, to serve

Method

Step 1
Preheat the oven to 250°c (500°F/Gas 9). Peel the prawns, leaving the tails intact. Pull out the vein from the back, starting at the head end. cut a slit down the back of each prawn.
Step 2
Combine the butter and oil and divide among four 500 ml (17 fl oz/2 cup) cast-iron pots. Divide half the crushed garlic among the pots.
Step 3
Place the pots on a baking tray and heat in the oven for 10 minutes, or until the mixture is bubbling. Remove from the oven and divide the prawns and remaining garlic among the pots. Return to the oven for 5 minutes, or until the prawns are cooked. Stir in the spring onion. Season to taste. Serve with bread to mop up the juices.

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