GLUTEN-FREE POTTED PRAWNS
I really like this dish of Potted Prawns. It’s simple to make, delicious, a bit ‘old school’ and two of my favourite ingredients, prawns and butter, are the heroes.
Use the freshest prawns and best quality butter available and you’ll be assured of success.
Caren
POTTED PRAWNS
Makes a good amount for a shared dish or enough for 6 small entrees.
700 gm raw king prawns
1 golden shallot, finely diced
230 gm unsalted butter, roughly chopped
½ teaspoon red Tabasco
2 lemons, fine zest only
½ teaspoon sea salt
Sliced cornichons and gluten-free croutons, lavosh or crackers to serve
Have ready a shallow 24 x 12cm ceramic dish or 6 small ramekins.
Remove heads from prawns then peel and devein them. (Keep the heads and shells to make a stock for another purpose or discard.) There will be about 300gm prawn meat. Roughly chop into 1-2cm pieces.
In a medium saucepan over low heat stir the shallot, butter, Tabasco, lemon zest and salt until the butter melts. Simmer for 1-2 minutes to barely cook the shallot. Add the prawn meat and stir briefly until it turns pink. Do not overcook.
With a slotted spoon, ladle out the prawns into the ramekins or place into the dish. Push down with the back of the spoon to compress the prawns a bit, then pour over the remaining butter mixture.
Allow to cool then cover tightly with cling wrap and store in the fridge for at least 3 hours or up to 3 days.
Remove from the fridge about an hour before serving to allow the butter to soften a bit. Serve with sliced cornichons and gluten-free croutons, lavosh or crackers.