Garlic and Herb Dublin Bay Prawns

It’s Friday again and that means another recipe.  I was thinking about  posting something different today, and I decided to head into the realm of seafood.  Being that Ireland is an island, I am sure you are not bowled over with surprise at the idea that the Irish use a lot of fish in their cooking.   Of course, in the days of poverty and starvation they were desperate to eat anything they could find and probably weren’t too fussy about what it was.  Now, with the new Irish cuisine, I am sure they eat better and have more of a palate for the “luxury” fish.  But, in sympathy all your budgets (and mine), I’ll probably stick with recipes using fish that isn’t terribly expensive or suggest less luxurious alternatives.

This particular recipe is from the Irish Pub Cooking book and it calls for Dublin Bay prawns which are actually langoustines or scampi.  And, if you can’t get your hands on those at a reasonable price, you can also use jumbo shrimp still in their shells.   This is meant to be an appetizer, serving 2.  I know if I were making it, I’d just eat the whole thing myself.  I love shrimp!

  • 12 raw Dublin Bay prawns or jumbo shrimp in their shells
  • Juice of 1/2 lemon
  • 2 garlic cloves, crushed
  • 3 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill
  • 3 Tbsp butter softened — not melted!
  • salt and pepper
  • lemon wedges and crusty bread to serve

Rinse the prawns or shrimp and devein, using a sharp knife to slice along the back from the head to the tail and removing that thin black line that you don’t want to eat.

Mix the lemon juice with the garlic, herbs, and butter to form a paste.  Season well with salt and pepper.  Spread the butter paste over the prawns and let them marinate for 30 minutes.

Preheat your broiler to medium.  Cook the prawns under the preheated broiler for 5-6 minutes.  Alternatively, heat a skillet and fry the prawns until cooked.  Turn out onto warmed plates and pour the pan juices over them.  Serve immediately with lemon wedges and crusty bread.

Mmmm.  Sounds delicious and simple.  And like the kind of thing you could serve at a really fancy meal, maybe for Valentine’s Day or something.   Enjoy!

About susannahsharp

I'm pursuing a life-long dream of writing now, something I am really enjoying. My first book should be out by Christmas. I want to blog about all things Irish; offering some book reviews for romantic, not smutty, books; and also things pertaining to reading and writing.
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4 Responses to Garlic and Herb Dublin Bay Prawns

  1. Yum. One small tip from a seasoned prawn-peeler. Instead of using a knife to split the back to remove the intestine, get yourself a good toothpick or wooden skewer and dig around in the back near the tail. Flick out the digestive track and draw it out. That way, the appearance of the prawn isn;t affected.

  2. Ooh…excellent recipe, Susannah! I’ll definitely try it. And a great tip, Greta! Thanks!

  3. I’m glad it looks yummy to you. Please feel free to come back and leave a comment after you’ve made it, especially if you have any improvements or suggestions on the recipe. Thanks for visiting, Christine.

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