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Parsley |
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Recipe
by Paul Wells - President of the Jersey Chefs’ Circle
Serves
4 |
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Ingredients
2 cloves
of Garlic
100g Unsalted Butter
1 tsp Lemon juice
30g Chopped Parsley
Salt and Cayenne Pepper
20 Large, cooked, unshelled Prawns
Method
1 Chop
the garlic cloves, add pinch of salt and pound to a paste in a pestle
and mortar
2 Mix the garlic paste with the softened butter, lemon juice ½
the chopped parsley and a pinch of cayenne pepper
3 Melt 25g of the garlic butter in a large frying pan. Add the prawns
and gently fry for 2 minutes.
4 Increase the heat until the pan is very hot, add the remaining
garlic butter and heat until it is foaming, now throw in the rest
of the parsley, adjust seasoning and serve immediately
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