Sautéed Dublin Bay Prawns with Garlic Butter, Cherry Tomatoes & Charred Brioche
Extract from Fearless Food © Lynda Booth 2017
There can be a moment when a meal is taking a little time to arrive and hunger needs to be kept at bay. If you griddle some ciabatta, rub it with a cut garlic clove and drizzle on some olive oil, you have a base for anything to hand such as some ripe tomatoes with basil.
This is a more considered version with the juice from garlicky prawns dripping on to griddled brioche. Very quick and very tasty. The leftover garlic butter can be stored in the freezer and used on steak or chicken.
To prepare the Sautéed Dublin Bay Prawns with Garlic Butter, Cherry Tomatoes & Charred Brioche
To make the Garlic & Herb Butter
Mix all the ingredients for the butter together. To make the butter in advance, wrap it in clingfilm, roll it into a log and twist the ends like a cracker. Wrap in tinfoil to ensure that the smell of garlic does not transfer to other food in the fridge.
To Pan Fry the Prawns
To devein prawns, run a small utility knife along the back of the prawn and using the tip of the knife, remove the intestinal track if dark and visible. Dry the prawns with kitchen paper. Heat a non-stick frying pan and when hot, add about a tablespoon of oil. Add half the prawns to the pan, season and sear on a high heat. The prawns should colour a little before being turned and cooked
on the second side for a further 30 seconds. Wipe out the pan with kitchen paper and repeat with the second batch. Remove from the pan and set aside. Add a couple of thick slices of garlic and herb butter to the pan and when the butter begins to foam, slide in the cherry tomatoes. Cook for a few minutes to soften the tomatoes and then return the prawns to the pan. Simmer for a few minutes to finish cooking the prawns. Add a a squeeze of lemon juice.
Meanwhile toast the brioche on a griddle until charred lightly on both sides or place under the grill. Remove and drizzle with some extra virgin olive oil. To serve, place a slice of brioche on each plate. Top with the prawns and tomatoes and all those garlicky, herby juices.
For the Garlic & Herb Butter
100g butter, at room temperature
5 medium cloves garlic, crushed
15g parsley and coriander, leaves only (or use just one herb)
2 tbsp chopped chives
Squeeze of lemon juice
For the Prawns
24 Dublin Bay prawns, shelled
Olive oil, for pan frying
20 cherry tomatoes, halved
Squeeze of lemon juice
4-6 slices brioche or sourdough bread
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