Wild BC prawns are not only a sustainable food due to required fishing practices, but are also free of many of the chemicals that accompany farm raised seafood. With a light flavor and tender flesh, the complimenting sauce coating the seafood should not overpower the little morsels of protein. The simple garlic and butter coating in this recipe keeps the prawns moist as they cook and become a kind of dressing when the prawns are placed on greens when serving.
- ¼ cup butter
- 3 garlic cloves, finely chopped
- 2 shallots, finely chopped
- ½ tsp ground black pepper
- ½ tsp dried thyme
- 1 tsp dried parsley
- salt, to taste
- 2 lbs large fresh prawns, heads removed
- Combine all the ingredients, except for the prawns, in a small saucepan. Cook the butter mixture, stirring occasionally, for 3 to 5 minutes or until lightly browned and fragrant. Allow to cool.
- Pour the melted butter mix over the fresh prawns and let them marinade for 30 minutes. Preheat the barbecue to medium-high heat.
- Set the prawns on the barbecue and cook for 2 to 3 minutes on each side until they change from grey to pink.
Total Fat: 11.5g
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