I confess that preparing the butterflied prawns recipe is a breeze compared to trying, invoking all the saints and more, to keep them standing without seeing them slip lifelessly in all directions!!!!
But since I wanted this seafood recipe, I managed to keep them standing, using a trick that I won’t reveal even under torture, I warn you now!!!!!!!
Butterflied prawns are tender, fragrant, and very good, and they are perfect for a gourmet entrée even for upcoming end-of-year lunches.
If we prepare a seafood appetizer, we could then continue with these courses by preparing a seafood first course choosing from 30 seafood first courses and maybe preparing a breaded fish grill, Livorno-style red mullets, Venetian-style cuttlefish, and much more you can find on the blog!
BUTTERFLIED PRAWNS
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients BUTTERFLIED PRAWNS RECIPE
- 1.1 lbs prawns (nice and plump, for me thawed)
- 1/3 clove garlic
- 3.5 oz butter (soft, unsalted)
- to taste orange zest
- to taste lime zest
- to taste salt
- to taste pepper
- to taste chopped parsley (fresh and abundant)
- to taste lemon (to accompany the dish)
Tools BUTTERFLIED PRAWNS RECIPE
#ADV
- Scissors
- Baking paper
- Baking trays
FOR THE PREPARATION OF BUTTERFLIED PRAWNS RECIPE
it is necessary to make an incision along the back of the carapace of the prawns along its entire length and down to the base of the tail.
Make a clean and deep cut, clearly opening the fresh or thawed prawns like a butterfly to taste.
Add a pinch of salt and let them rest for about 5 minutes.
Then rinse and gently pat dry with special kitchen paper.
Line the baking tray with baking paper 😊 and prepare the seasoning for the shellfish.
Mix the soft butter with the parsley and very finely chopped garlic; then add the lime and orange zest, adjusting the seasoning with salt and pepper.
Pour this very fragrant sauce over the prawns which I placed in a circular arrangement supported by half a lemon and secured with a piece of toothpick, otherwise…
Bake at 428°F (220°C) for 5/6 minutes and then serve with new lemon wedges.
Clearly, it’s not essential to open them butterfly-style, etc. etc.; they’re simply more scenic, but what matters is the taste, the aroma, so make the prawns and flavor them with this delicious sauce!
Enjoy your meal!
Annalisa
Recipe seen and modified on a French website
