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Garlic Buttered Butterfly Head On Shell On Aquahawk King Prawns Recipe

Delicious as a starter or as a tapas dish.


Ingredients (for 2-3 people):

8 – 10 Shrimps

60 ml olive oil

2 finely chopped garlic cloves

Zest of one lemon

Cracked pepper and salt

50 grams butter 

¼ cup white wine 

¼ cup lemon juice 

2 tablespoons chopped chives

½ bunch chopped parsley

Fresh crusty bread


  1. Dehead the prawns, by either chopping them off or gently squeezing and tugging the heads off with your hands. Next, slice down the back of the prawn without cutting the tail off and devein.
  2. In a bowl combine the olive oil, garlic, lemon zest, pepper and salt. Then fully cover the prawns and leave to marinade for 15 minutes.
  3. Heat a large non-stick frying pan over a medium heat.
  4. Fry shrimp flesh down for 4 minutes and add butter to the pan making sure it coats underneath. Turn the Shrimp over, add white wine, lemon juice, chives and parsley. Cook for a further few minutes.
  5. Once the shrimp is cooked and no longer translucent, remove from the pan. Continue with the rest of the shrimps.
  6. Pour the remainder of the sauce over the shrimps and serve with bread to soak up the sauce.

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