Prawns on toast, garlic & chilli butter
Vegetables (Austen’s) - Fresh Garlic bulbs, red & green chilli’s, Parsley.
Wine (Dickens house wine emporium) - 1753 de Chateau Campuget, France - £16.50
Bread (The Cheese Rooms) - Pain de Campagne
Serves 2.
Ingredients:
- 500g Raw, peeled & deveined prawns (large)
- 1 x Large Garlic bulb
- 1 x Green Chilli
- 1 x Red Chilli
- 1 x Handful Parsley
- 4 x Thick slices Pain de Campagne
- 150g Butter, unsalted
- 1 x Lemon
Method :
Slice your chilli’s finely, remove the seeds if you like less heat (I’m a bit of a wuss). Peel ¾ of the garlic bulb (around 8 cloves) and microplane them (that’s grate the finely to you common folk!) Finely chop in parsley and leave all items for later.
Drizzle some olive oil over your slices of bread, then place in a HOT cast iron griddle and toast for 2-3 minutes each side.
In a frying pan, drizzle some oil and add ½ your butter. Once it has melted, add your chilli and your minced garlic. Cook for 30secs-1minute then add your prawns. Stir vigorously to ensure each prawn is coated with the butter. Add the rest of your butter and place a lid on the pan. After 2 minutes remove the lid and turn each prawn over using tongs.
On a plate, spoon a good helping of the prawn-y, garlic-y, spicy-y butter onto the toasted bread and let it soak through. Top with the juicy prawns. Finish with the zest of a lemon and ½ of its juice.
Serve with a bottle of 1753 de chateau Campuget Rose. Beautiful.