I’m a big fan of fish and shellfish if you didn’t notice already 😀 and thanks to one of my friends I found my inspiration today to prepare a batch of roasted king prawns. Although I usually prepare them cleaned and deveined or whole, today I remembered Malta and the butterflied shrimps I had there. Don’t be afraid of the butterflying process, it’s really simple and quick once you get the move, I’ll explain below. Enjoy!
Nutrition stats: 210kcal / 0g carbs / 6g fat / 35 g protein
Butter-garlic roasted king prawns
Servings: 2
Calories: 200kcal
Ingredients
- 18 pc king prawns I used frozen ones (raw, not preboiled)
- 25 g low fat butter I used President's 40% fat butter
- 1/2 lemon
- 2 garlic cloves minced
- fresh ground pepper and salt to taste
- 1/2 bunch of fresh parsley or 2 tbsp frozen
Instructions
Prawns butterflying
- Rinse the prawns with cold water in a sieve. Shake to drain properly.
- Take one prawn and remove the head and legs.
- Lay the prawn on a chopping board and remove the sharp tail spike with a knife.
- Take the prawn into your hand, belly side-down and with the knife in the other hand, cut gently across the back shell from tail to front. The cut must be deep, almost all the way through.
- Open the cut prawn and remove the intestinal tract (the dark vein you see).
- Repeat with all remaining prawns.
Prawns roasting
- Rinse the prawns and dry with paper towels, then lay open (cut side up) on an oven tray.
- In a small bowl add the butter at room temperature and mix it with the minced garlic, freshly ground salt and black pepper, the juice from the lemon half and the chopped parsley. Mix thoroughly and divide the mixture on top of each prawn.
- Cook in the preheated oven at 200°C for 12 minutes. The prawns should be cooked through but not dry.
- Serve after at least 5 minutes with extra lemon and parsley if you like next to a simple salad or toast or simply as they are. Enjoy!
