Barbie dazzlers: Prawns with fennel-seed butter 

57064453 0 image a 33 1650974505100
57064453 0 image a 33 1650974505100

Sometimes simple is best. Be sure to melt the butter at the last minute so it sizzles when poured over the prawns, and follow it with a squeeze of lemon. I serve it with a glass of cold white wine.

FOR 2 TO 4 PEOPLE, depending on the coast

CONFIGURATION Direct cooking


COOKING TIME 5 minutes

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vegetable oil, for cooking

12 peeled prawns

1 tablespoon of fennel seeds

50g of butter

1 teaspoon dried chili flakes, or to taste

1 tbsp lemon juice, plus wedges for serving

sea ​​salt and freshly ground black pepper

  • Prepare a barbecue for direct cooking over medium heat.
  • Lightly oil the shrimp, salt and grill over direct heat for 1-2 minutes on each side, until completely pink. Transfer to a serving platter.
  • Crush the fennel seeds lightly (either in a pestle and mortar or with something heavy), then mix them with the butter, chili flakes, lemon juice and a little salt and pepper in a small saucepan. Gently sizzle for a minute, then pour the butter over the hot shrimp.
  • Serve immediately, with lemon wedges.
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COOK INDOORS Preheat a cast iron skillet over high heat for at least 5 minutes and cook the shrimp for 1-2 minutes on each side, or until pink all over. privacy policy

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