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No bones guaranteed! This dish is a great favourite with our family - its so quick and easy to prepare...

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1kg King Prawns
3 cloves Garlic
Softened Butter
Chopped Parsley


Skin and chop the garlic cloves, mix with chopped parsley and the juice of half a lemon and blend with the softened butter.

Place the butter mixture in cling film in the shape of a sausage; roll up gently, twisting the ends to tightly compress the mixture. Chill in the fridge.

Defrost the king prawns; they can be left in the fridge overnight or hurried along in a sink of cold water.

Split the prawns along the back, leaving the shell intact on the underside.

Pat dry with paper towel and place on a baking tray.

Spread the chilled garlic butter over the prawn flesh, leaving some to use as a garnish when they are cooked.

Roast in a hot oven for 4 to 6 minutes, depending on the size of the prawns.

Serve with lemon wedges and slices of the garlic butter.

Serving suggestion

My family like a spicy Pilaff rice and a salad flavoured with a horseradish and quince dressing with their king prawns.


Total Time20 minutes

Preparation Time10 minutes

Cooking Time10 minutes

Recipe TypeShellfish Recipes

Fish TypePrawns

AuthorThe Cornish Fishmonger

Publication Date11 April 2012

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