Hoofdgerecht

Juicy Scotch Bonnet Garlic Butter Prawns

25 minVoor 4Nutri-Score C€€

25 min

Hoofdgerecht

recept van

Kay

@ksnice_n_spice

wat je nodig hebt

4 personen

prawns (peeled and deveined, tails on)Vis800 g
butter (melted)Zuivel100 g
garlic (cloves, finely minced)Groente en fruit6 stukken
Scotch bonnet pepper (finely chopped, seeds removed for less heat)Groente en fruit2 stukken
olive oilVoorraadkast30 ml
lime (juiced)Groente en fruit1 stuk
parsley (chopped)Groente en fruit15 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g

per portie

387kcal

wat je gebruikt

stap voor stap

Season the prawns
- Pat the prawns dry and place them in a bowl.
- Season with salt, black pepper and half of the lime juice.
- Toss to coat evenly.
Stap 1
Make the garlic butter
- Melt the butter with the olive oil in a frying pan over medium heat.
- Add the minced garlic and chopped Scotch bonnet pepper.
- Cook gently until fragrant, without browning the garlic.
Stap 2
Cook the prawns
- Add the prawns to the pan in a single layer.
- Cook until they turn pink and opaque, turning once.
- Spoon the garlic butter over the prawns as they cook.
Stap 3
Finish and serve
- Add the remaining lime juice and toss the prawns in the sauce.
- Scatter over the chopped parsley.
- Serve immediately while hot and juicy.
Stap 4