Butter and Garlic Prawns
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About this recipe:
Prawns cooked in butter, garlic, lemon juice and parsley are even better with the help of Dijon mustard. Serve with fresh crusty bread.
2 tablespoons (30ml) Dijon mustard
juice of half a lemon
2 cloves garlic, chopped
1/4 cup fresh parsley, chopped
1kg medium raw prawns, peeled with tails attached, and deveined
- Preheat oven to 230 C.
- In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley.
- When the butter melts completely, remove from heat.
- Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12 to 15 minutes or until the prawns are pink and opaque.
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