Tarragon is a good hardy herb to have growing in a pot so it's on hand for delicious seafood dishes. This herb butter is also great drizzled over pan-fried fish or crayfish straight from the pot. Make sure you mop up any extra butter with crusty bread.
|25 g||Butter, melted|
|4||Garlic cloves, crushed|
|2 Tbsp||Lemon zest|
|2 Tbsp||Orange zest|
|2 Tbsp||Lemon juice|
|¼ cup||Fresh tarragon, chopped (reserve some leaves for garnish)|
|¼ cup||Chopped parsley|
|¼ tsp||Salt and freshly ground black pepper|
|16||Large raw prawns, shells on (Main)|
|4 slices||Crusty bread, to serve|
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- Make the butter by combining the butter, garlic, zest, juice, tarragon, parsley, salt and pepper in a small bowl.
- Wash and pat dry the prawns, then place in a large bowl. Add half the butter and toss.
- Heat a barbecue grill to a medium heat. Cook the prawns for four minutes each side. Brush with a little extra butter if needed.
- Serve hot with extra tarragon leaves, crusty bread and remaining butter on the side.