Garlic & Butter Prawns
Recently, my wife and I were on our honeymoon up the East coast of South Africa in an area affectionately known as the Garden Route (for its abundantly lush vegetation, not because everyone has perfectly manicured lawns). It also has some fantastic beaches and more activities than we could reasonably do in a week. But one activity we always make time for is finding great new places to eat.
So in the sleepy boating town of Knysna we made our way to a restaurant I had been to many years before and it happened to be the first place that I had ever tried eating prawns. I have never been a great lover of seafood and I still can't tell you what made me try them, but I instantly fell in love. Knowing that we'd be passing through Knysna on honeymoon I had been looking so forward to coming back to the place it all began and demolishing another plate of their amazing garlic butter prawns, and I can tell you I was not disappointed. It inspired me to put up my own recipe on here, and hopefully get me to make them more at home.
2 cloves garlic, chopped
2 Tbsp Dijon mustard
Juice of half a lemon
Half a bunch fresh parsley, chopped
1kg medium raw prawns, peeled with tails attached and deveined
Salt (for seasoning)
Preheat oven to 230°C.
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley, When the butter has melted completely, remove from the heat.
Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12-15 minutes or until the prawns are pink and opaque
Season the prawns to your taste and serve hot, with a side of your favourite seasonal veggies.