Fresh Prawns in Garlic Butter with Parmesean Breadcrumb.

03 November 2008 By Ivan 1 In sides and starters

Fresh prawns are always a treat to have. At about €12 per Kg these days they are not cheap, usually somewhere between €6 and €10 for a dozen depending on size, but they are oh so tasty. My preference with prawns is less is more so there is not much extra added after cooking. Not even a slice of lemon. In any event there is a recession on and Messy Towers are balancing the books by removal of all unwanted rocket, Parmesan shavings, cherry tomatoes, cucumber foam and other stupid finicky nonsense that gets in the way of the real food. We’re taking the ‘no frills’ model and applying it to food. Actually a lot of Irish Restaurants would be well advised to take their heads out of their asses and use a similar approach: Just the food please, keep your foam.

Unlike their frozen Vietnamese or North Sea cousins fresh prawns are tender and sweet, not tough and flavorless. This dish is just some garlic butter and a light crumb on the outside. The saltiness of the Parmesan works with the sweet prawns. Usual disclaimer with the photos applies viz. I am not a food photographer.

Ingredients (for 2)
12 prawns (shells and intestines removed)
Breadcrumbs from 1 slice of bread
Small handful of grated Parmesan.
1 knob of butter, about 50g.
1 clove garlic crushed.

Method
Add the grated Parmesan to the breadcrumbs and season with salt and pepper. Toss the prawns in the mix making sure they are fully coated (the crumbs will naturally stick to the prawns). Put the butter and garlic in a dish, place in the oven at 180c until the butter is melted. Add the prawns, lightly cover with any leftover breadcrumbs and cook for 10-12 minutes. Serve as is.