A Special St. Patrick’s Day Treat from Mister Paul

This recipe is for everyone to enjoy, however, it’s especially for my Irish friends wherever you are in the world.

Now I’m giving you plenty of time to gather the required ingredients for my St Patrick’s Day celebration dishe.

So, get out there and hunt down some Dublin Bay Prawn before the big day, but if you can’t manage it don’t despair there’s always a huge choice of the Prawn family available here in Spain. In fact I prefer to use the Raw uncooked Tiger Prawn variety (Crudo) and as soon as they turn pink in the pan you know they’re ready (Foolproof)
Give this a try and do let me know how they turn out.

Dublin Bay Prawns are members of the lobster family, and are also known in various parts ot the world  as langoustines, scampi, and Norway lobsters, they are all the same thing, although I have to admit I like the name Dublin Bay Prawns the best. While the prawns are easily found live in Ireland, they are usually marketed frozen in other parts of the world and can be found in the frozen foods department of many larger food stores, as well as supermarkets and cash & carry’s. The frozen prawns are shelled, cleaned, and cooked, making them suitable for quick and easy dinners. Garlic Butter Dublin Bay Prawns can be prepared, start to finish, in 15-20 minutes, making this elegant dish one that can be served anytime, even on week-nights (that is, of course, if one can afford it – they aren’t particularly cheap). This dish is perfect to serve on St. Patrick’s Day, since it’s fancy enough to be considered “holiday food.”

If Dublin Bay prawns aren’t available, jumbo shrimp or large scallops can be substituted with delicious results. Round out the meal with a good Irish vegetable, rice or Duchess potatoes, and of course crusty bread to soak up the luscious juices.

4 Servings
60g Butter
2 cloves garlic, finely minced
15g fresh parsley, finely chopped
2 tablespoons freshly squeezed lemon juice

500g Dublin Bay Prawns or an alternative as above

Parsley, for garnish
Lemon wedges, for garnish
1. Melt the butter over low heat in a shallow pan.

2. Add the garlic, parsley, and lemon juice.
3. Turn the heat to medium-high and add the prawns.
4. Stir over medium heat until the prawns are just heated through, be careful not to over cook. Them or they will be tough and chewy.
5. Garnish with parsley and lemon wedges; serve immediately.

Category: Fish, Main Courses, Recipes, Starters