BBQ Prawn Scampi
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BBQ Prawn Scampi
Recipe By Michael Weldon
Ingredients
14 large Coles deli raw prawns, shell removed, heads and tails left on
1 tsp Coles chilli flakes
sea salt
olive oil
Scampi Sauce
3 tbs butter
1 shallot, sliced thinly
4 garlic cloves, diced
½ tsp Coles chilli flakes
¼ cup pernod
½ cup white wine
¼ bunch parsley
1 lemon, juice
sea salt
Method
Heat a small pan over a medium high heat, add a 1 tbs of butter, cook until it begins to brown. Once browned, add in the shallots and fry until soft. Add in the garlic and fry until the garlic begins to caramelise. Add in the chilli flakes and toast for 30 seconds. Add in the pernod and cook until it reduces to a syrup. Add in the white wine and reduce by half. Add in the remaining butter and whisk it in to combine. Once combined, add in the parsley and turn the heat to low. Add a squeeze of lemon and a pinch of salt.
Heat a bbq until it begins to smoke.
Dress the prawns with chilli flakes, salt and a drizzle of olive oil. Place onto the grill and cook until charred and the colour changes halfway up the prawn. Turn the prawns and repeat until the prawn is cooked. Serve the prawns topped with the warm scampi sauce.
