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