the prawn parade

It’s Mardi Gras–happy Fat Tuesday, everybody! Let’s celebrate with a dish suitable for party or parade. The inspiration for this plate came from all the wonderfully spicy seafood I enjoyed on my many visits to New Orleans while my mom lived down there. Around these parts, it’s pretty rare to find fresh prawns with their heads still on, but when I do, I’m in like Flynn. Yes, I realize they’re not for everyone, but the shrimp heads add so much flavor to the shellfish–it’s like the difference between eating a boneless steak or one cooked on the bone. Believe me, once you’ve tried them, you’ll never go back. This dish is a decadent splurge of butter, garlic, chili, lemon and mmmmm. Everyone will be licking their fingers–and they’ll need to–as this is a bit of a messy, but very yummy affair….

Rosemary Butter Prawns

Really simple and very quick to throw together–have all your sides ready before you start cooking this course. For maximum flavor, you want to cook these prawns in their shells and let everyone peel as they eat. If you can’t find prawns, wild caught jumbo shrimp will also work well in this dish, but be sure to cook them in their shells too. Lay the shrimp in a single layer in a large skillet (preferably cast iron). Preheat the oven to 400 degrees.

Lots of butter and lots of garlic make the base of this rich and flavorful sauce. In a small saucepan, melt the two sticks of unsalted butter over medium low heat until bubbling. Push garlic cloves through a press and add to the melted butter.

I use a thai chili pepper to provide the heat to this sauce, but you could also use a serrano or jalapeño pepper, or even substitute your favorite hot sauce instead. Stir the thinly sliced hot pepper in with the butter, along with worcestershire sauce and lemon juice. Season to taste with kosher salt and freshly ground black pepper.

Top the shrimp with sprigs of fresh rosemary, and pour the warm butter sauce over all. Place the skillet in the preheated oven and cook for 3 to 4 minutes.

Remove the skillet and turn the shrimp, making sure to coat well with the sauce. Return to oven and continue to cook for 2 to 3 more minutes, or until the shrimp are just pink and opaque. Be careful not to overcook these–you can easily dry them out.

Immediately portion the shrimp in bowls, topping with plenty of the butter sauce. Serve with lemon wedges and lots of crusty bread to soak up all the juices, and plenty of napkins to wipe all those sticky fingers. Now, come on and suck the shrimp head–it has the most incredible flavor! I’ll bet if you try it, you’ll like it!

Serves 4:

1 1/2 pounds head-on prawns, or jumbo wild shrimp
1/2 cup (2 sticks) unsalted butter
4 to 5 large garlic cloves, pressed
1 thai or serrano chili, or 1 teaspoon hot sauce
2 tablespoons worcestershire sauce
juice of a large lemon
kosher salt and freshly ground black pepper
2 to 3 large rosemary sprigs
lemon wedges for garnish

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