King prawns in chili butter
Kongereker i chilismør - Buttered shrimp
Ingredients · Servings 1
- 3 tablespoons butter
- 1.5 tablespoons chili flakes
- 1.5 tbsp extra virgin olive oil
- 2 cloves garlic
- 150 g king prawns
- a little salt
Method · 20 min
- Place butter in a small pan and place over medium heat. Once the butter is melted and bubbling, remove from heat. Stir in the pul biber and salt. Set aside.
- Heat a heavy-bottomed frying pan over medium heat. Sauté garlic in olive oil until fragrant but not golden or burnt, 30-45 seconds. Add shrimp and cook until just cooked through, a minute or two. Turn them over halfway through to cook evenly.
- Add the chili butter. Mix well and transfer to a serving platter.
- Serve immediately. Feel free to warm the serving platter in advance, otherwise the shrimp will cool quickly.
- Tip: According to the WWF seafood guide, king prawns, tropical prawns and scampi from European farms and ASC-certified scampi from Vietnam can be eaten with a clear conscience. Avoid prawns from other origins.
If any shrimp dish can compete with grilled king prawns with lots of delicious smoky flavour from a charcoal grill, it has to be the Turks' shrimp in chili butter. A classic hot starter at all seafood restaurants, and always a safe choice, even though the Turks have a tendency to overcook shrimp as well as all other seafood. The recipe is taken from "Mezeboka" by Vidar Bergum.
