We know that Black Garlic is great for using with Seafood and when we saw this recipe from Nigel Slater we could almost imagine it sat right in front of us.
Prawns and Mackerel have been used with Black Garlic before, creating delicious dishes but this recipe from Nigel Slater takes it a step further creating a delicious, sticky, messy dish of fabulous flavour.
With just 5 ingredients this dish can be served up quickly but will be bursting with fabulous flavour.
A fabulously messy dish – knives and forks are redundant here. You’ll need something to wipe your fingers on, too, and an extra plate for the discarded shells.
black garlic 3 cloves
butter 70g, softened
prawns 250g, large
dill a generous handful
Remove the black garlic cloves from their skins, then mash them to a coarse purée using a pestle and mortar and a pinch of salt. Cream the butter with a wooden spoon or using a food mixer, beating in the garlic as you go.
Melt the butter in a shallow pan over a moderately high heat. As the butter starts to froth lower in the prawns, whole and still in their shells, and leave them for 4 or 5 minutes, occasionally spooning the butter over them. Turn the prawns with kitchen tongs and let them cook briefly on the other side.
Roughly chop the dill. Halve the lemon. When the prawns are pink, and their shells tinged with gold, add the chopped dill to the pan, spoon the butter over them once more, then squeeze in half of the lemon.
Serve the prawns and garlic butter immediately with the remaining half of lemon, letting everyone peel away the shells, dipping the prawns in the butter on their plates.
Photograph: Jonathan Lovekin for the Observer
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