• 50g Kerrygold® Irish Creamery Butter 454g
  • 300g large raw prawns, peeled and deveined
  • Salt & Pepper
  • 1 tbsp Olive oil
  • 1 red chilli, deseeded & finely chopped
  • 4 large cloves of garlic, finely chopped
  • Zest and juice of 1/2 a lemon
  • Handful of flat leaf parsley, chopped
  • Crusty bread to serve
Print recipe


  1. Melt half the butter with a tablespoon of oil in a large pan over a medium - high heat until foaming.
  2. Add the garlic and chilli and cook for 30 - 40 seconds until the garlic becomes lightly golden.
  3. Add the prawns in a single layer and cook for 1-2 minutes until cooked underneath then turn and cook for another 2 minutes.
  4. Add the rest of the butter and lemon zest and cook for another 1-2 minutes, basting the prawns in the garlic butter.
  5. Add a squeeze of lemon juice then remove from the heat.
  6. Sprinkle over the chopped parsley and serve with the crusty bread and wedges of lemon.

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