Dublin Bay Prawns in Garlic Butter

Ingredients  ( for 1 main course)

6 ozs Peeled Dublin Bay Prawns
1 Clove Garlic
2 ozs Unsalted Butter
1 Splash Dry White Wine
1 Dash of Tabasco
1 Squeeze Lemon Juice
A Little Chopped Parsley
A Little Olive Oil (Seasoning)


Finely chop the garlic and soak half in the oil.  Brush the prawns with this. 
Heat the rest of the oil in a sauté pan over a low heat until smoking.  Add the prawns and cook slowly, romoving any that disintegrate or crumble (it happens!)  Keep warm. 
In a clean sauté pan, add the wine, lemon juice and Tabasco and reduce by 50% and then add the butter. 
Continue to swirl over a low heat until the butter melts into a smooth consistency.
Add the garlic, parsley & prawns. 
Serve in an individual dish.

Recipe courtesy of Aidan Mac Manus, Chef Patron, King Sitric, Howth

Great place togolf
Great place tovisit
Great place toeat
how to findfingaldublin

FingalDublin uses cookies. More information Close