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Broiled Prawns with Lemon and Espelette
Posted on October 06 2023,
This is a quick, simple and elegant preparation for fresh spot prawns. Bright lemon juice, creamy unsalted butter along with deep and earthy Espelette pepper balance the sweet and briny elements of the shrimp for one perfect bite. Serve alongside olive-oil brushed and grilled bread to make it super fancy.
Ready in 15 minutes Makes 2-4 servings as an appetizer
- 4 tablespoons (½ stick) unsalted grassfed butter
- 1 lemon
- 1 tablespoon Espelette pepper, plus more for finishing
- Sea salt
- 12 fresh local spot prawns
- Flaky salt such as Maldon for finishing
- Chopped parsley or chives for garnish
STEP 1 Set your broiler to high. Melt the butter in a small pot over medium heat. Add juice from the lemon, pepper and salt. Adjust seasoning to taste. Set aside.
STEP 2 Working one at a time, set the prawns on a cutting board with their bellies facing down. Use a sharp knife to halve the prawns lengthwise. It helps to start by inserting the tip of the knife into the top of the head and working down. Don’t worry if it isn’t perfect; it will be delicious no matter what.
STEP 3 Arrange the halved prawns on a sheet pan with their shells facing down; meat facing up. Use a spoon or a pastry brush to coat the meaty sides of the prawns with the lemon-butter mixture. Be sure to get the heads as well. Add more Espelette pepper if desired.STEP 4 Place prepared prawns under the broiler and cook just until the flesh becomes opaque and the topping starts to brown in some places. This should take about 1-2 minutes. Be sure not to overcook. Finish with flaky salt and chopped herbs, and serve immediately.