Plancha-grilled prawns, smoked garlic butter

Ingredients

• 800 g whole raw prawns
• 100 g unsalted butter
• 4 cloves pink garlic
• 1 piece shallot
• 0.5 bunches fresh chives
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 pinch ground cayenne pepper
• 1 piece lemon
• 30 g beech smoking chips
• to taste fleur de sel
• to taste ground black pepper
• 120 g smoked garlic butter

Method

1. Fire up the grill and set up two heat zones: glowing direct coals under the plancha, and calmer indirect coals on the side; wait until the plancha is very hot, with a drop of water immediately dancing on it.
2. Pat the prawns dry, slit them slightly down the back if needed, then coat them in olive oil, fleur de sel, pepper, and a dusting of smoked paprika; they should be glossy but not drowning.
3. Prepare the smoked garlic butter over indirect heat: the butter should melt gently, smell of warm garlic and light smoke, without browning or foaming vigorously.
4. Very lightly oil the plancha, then place the prawns shell-side down over the direct coals; let sear without moving until the shells turn red and the edges become opaque.
5. Turn the prawns and continue cooking briefly; they are ready when the meat is pearly white, firm under the tongs, and the head releases a toasted briny smell.
6. Slide the prawns to indirect heat for a minute, then brush them generously with the smoked garlic butter so it melts into the crevices without burning.
7. Return the prawns to the direct zone for a few moments to make the butter sizzle; remove as soon as the garlic smells strong and before it blackens.
8. Plate in a warm ceramic dish, drizzle with the remaining butter, add a squeeze of lemon, fresh chives, and a final pinch of fleur de sel.
9. Serve immediately, with the lemon to squeeze at the table and toasted bread to mop up the smoked butter.

Nutrition

Per serving

Energy

681.7 kcal

Protein

49.31 g

Carbohydrate

5.38 g

Fat

52.92 g

Fibre

1.84 g

Calcium

15.16 mg

Iron

0.45 mg

Magnesium

9.77 mg