Dublin Bay Prawns with Garlic Butter is a traditional Irish recipe for a classic dish of grilled or barbecued langoustines finished in garlic butter. The full recipe is presented here and I hope you enjoy this classic Irish version of: Dublin Bay Prawns with Garlic Butter.
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Dublin Bay prawns (actually langoustines), are cooked to perfection and coated in rich garlic butter, creating a dish that highlights the delicate flavour of the langoustines and the aromatic essence of garlic.
Ingredients:
20-24 fresh Dublin Bay prawns, peeled and de-veined
110g unsalted butter
4–5 garlic cloves, minced
2 tbsp fresh parsley, chopped
Salt and freshly-ground black pepper to taste
Lemon wedges for serving
Method:
Begin with the garlic butter: Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for a couple of minutes, until fragrant but don't let the garlic brown.
Stir in the chopped parsley then season with salt and black pepper. Stir the ingredients for a minute or tow, until the parsley has just wilted then take off the heat and set aside.
Pre-heat your grill (broiler) or barbecue to medium-high. If desired, thread the langoustine onto skewers (which will make them easier to handle). Set the langoustine either on your barbecue or under your grill. Cook for about 2–3 minutes per side, or until pink and opaque.
Once the langoustine are cooked, remove from the heat source. Take off the skewers and arrange on a serving dish.
Drizzle over the prepared garlic and parsley butter.
Garnish with extra chopped parsley and lemon wedges and serve.
