Whole Local Prawns In A Chilli, Garlic & Rosemary Sauce
This is a simple but stunning dish to make at this time of year but nothing wrong with it in Winter either. Putting a plate of just-cooked whole Prawns in the middle of a table amongst friends or family is not only very sociable (and a great ice-breaker too!!!), it is also represents all that is good about simple Seafood. Cooking them in the shell gets a slightly better result in terms of tenderness as the prawn is protected from the boiling water which can cause it to shrivel up slightly if you cook it in boiling water and if you are any way off in your timing. Also, peeling them, even if you are new to the experience, is great fun.
Irish Prawns, unlike many Prawns from other parts of the world, have a fantastic flavour and are in big demand in France & Spain in particular. They are simply the best Prawns in the world.
For this recipe we have a lovely finger-licking Chilli, Garlic & rosemary sauce to go over the Prawns once they are cooked and if you have a little white yeast bread to hand you could use it to mop up the leftovers.
For 1 serving you will need:
12 large fresh local prawns
100ml lemon cream (80ml cream, 20g butter, juice of 1 lemon – gently heat and whisk to bring this sauce together)
2 spoons sweet chilli sauce,
¼ teaspn garlic puree
¼ teaspoon chopped Rosemary
Place the prawns in a large pot of boiling salted water for 1-2 minutes…to ensure they are cooked remove the largest prawn and half remove the head and look at the flesh of the tail…it should be white as opposed to opaque or raw-looking.
Arrange them on the plate for serving and heat the other ingredients in a pan, mix well, and pour over the prawns.