APPETIZER
DUBLIN BAY PRAWNS

 
ENTRE
FISH CAKES
 
DESSERT
CELTIC APPLE CRUMBLE
 

DUBLIN BAY PRAWNS

WITH GARLIC AND HERBS

This is another simple, popular way of serving these Irish langoustines that hail from Dublin Bay on Ireland's East Coast.

INGREDIENTS

40 Fresh Raw Dublin Bay Prawns [Langoustines or scampi], in their shells [about 2 LB/1 KG]
1 Cup/250 G Butter
1 TBSP Extra-virgin Olive Oil
3 or 4 Cloves Garlic, Minced
1/4 Cup/10 G Mixed Fresh Herbs [such as parsley, chervil, thyme, oregano, marjoram, tarragon, basil, lemon verbena, and/or summer savory]
Juice of 1/2 Lemon

METHOD

To Cook: Bring a large pot of salted water to a boil over high heat. Put the prawns in the hot, return the water to a boil, then immediately drain the prawns in a colander and refresh with cold water.

Twist the heads and claws off the prawns, then pull the meat out of each shell in one piwxw. (Save the heads, claws and shells to make stock for later use, or add to fish when making fish stock).

With a small knife or shrimp de-vainer, remove the vein from the back of each prawn, then rinse the prawns and dry thoroughly with paper towels.

Melt the butter with the olive oil in a large skillet over high heat, then add the garlic, herbs, lemon juice, and plenty of salt. When the butter begins to foam, add the prawns and cook for 3 to 4 minutes, stirring constantly. Do not overcook.