Recipes Nugget Market Signature Recipes
Broiled Gulf Prawns with Garlic-Chili Butter
- Prep time
- 15 minutes PT15M
- Cook time
- 4–6 minutes PT4–6M
- Yield
- 4 servings
- Difficulty
These super simple appetizers are sure to whet your appetite. Just make sure to keep an eye on them while cooking—they finish fast under the broiler!
Ingredients
- 1½ pounds wild-caught gulf prawns (21–25 count)
- Kosher salt, to taste
- Cracked black pepper, to taste
- 6 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- ½ teaspoon red chili flakes, or to taste
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped Italian parsley, plus more for garnish
- Lemon wedges, for serving
- 1 baguette, sliced and toasted, for serving
Preparation
Position an oven rack 6 inches from the broiler and preheat the broiler to high. Line a sheet pan with foil.
To butterfly the prawns, lay each one on its side and cut along the back almost through, then open it flat. Pat dry with paper towels then arrange cut-side up on the pan in a single layer. Season lightly with salt and pepper.
In a small bowl, mash together the softened butter, garlic, red chili flakes, lemon zest, lemon juice, and parsley. Season with salt as desired.
Spoon or spread the garlic-chili butter over the cut side of each prawn.
Broil for 4–5 minutes, until the prawns are opaque and just firm, and the butter is bubbling with browned spots.
Transfer prawns to a warm platter. Spoon any butter from the pan over the top, garnish with parsley, and serve immediately with lemon wedges and toasted baguette.