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

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