Broiled Butterflied Spot Prawns with Butter, Hot Sauce and Lime
This is a tasty and, once butterflied, quick way to cook spot prawns for two. The recipe can be expanded if you're feeding a larger group.
Author: Eric Akis
- 14 to 16 spot prawns
- 3 tbsp (45 mL) butter
- 1 tbsp (15 mL) lime juice
- 2 tbsp (30 mL) chicken or vegetable stock
- 1 tsp (5 mL) hot pepper sauce, such as Tabasco, or to taste
- ¼ tsp (1 mL) ground cumin
- ¼ tsp (1 mL) paprika
- 1 small garlic clove, minced
- 1 tsp (5 mL) chopped fresh parsley
- A few lime slices for garnish
- To butterfly the prawns with the shell on, use kitchen scissors to make a lengthwise slit along the back of each prawn to expose the flesh. With a paring knife, cut almost all the way through the flesh down the centre of each prawn.
- Pull or rinse out the dark, intestinal vein, if there is any. Open the flesh of each prawn and gently press on it to make it sit flat. Set the prawns, flesh side up, in a wide baking dish or large ovenproof skillet.
- Set the oven rack 6 inches (15 cm) below the broiler. Preheat the broiler to high.
- While broiler heats, place the butter, lime juice, stock, pepper sauce, cumin, paprika and garlic in a small pot and set over medium heat. Cook until the butter is just melted, and then pour the butter mixture over the prawns.
- Broil the prawns 3 to 4 minutes, or until just cooked through. Divide and arrange the prawns on plates. Drizzling the pan juices over the top. Sprinkle with parsley, garnish with lime slices and serve.
Eric Akis is the author of Everyone Can Cook Everything.