Ingredients

  • 500g raw prawns, peeled and deveined
  • Salt and freshly ground black pepper
  • 1 tablespoon of vegetable oil
  • 50g Kerrygold Butter KERRYGOLD® BUTTER STICK 100G
  • 3 cloves of garlic, thinly sliced
  • 1 red chili, finely chopped
  • 1 tablespoon of chopped parsley
  • Juice of 1/2 lemon
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Directions

  1. Dry the prawns on kitchen paper and season lightly with salt and pepper.   
  2. Over a medium high temperature, heat the oil in a large pan.  
  3. Add the prawns in a single layer and sear for about 45 seconds each side, turning as soon as they achieve a rich colour, then remove to a plate. Don’t overcrowd the pan, you might need to do this in two batches. 
  4. Lower the heat to medium and add 25g of butter. When the butter foams add the sliced garlic and chilli and fry until golden, about 30 seconds.  
  5. Return the prawns to the pan followed by the remaining butter and lemon juice and toss them for another minute or two. The butter and lemon juice will create a rich sauce.  
  6. Scatter over the chopped parsley and serve immediately with lots of crusty bread to mop up the buttery juices. 

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