Prawns with butter, brandy (Metaxa) & ginger

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This is an excellent dish for real seafood lovers who have no fear of tucking into whole prawns and don’t hesitate to suck all the lovely juice from their shells. My only advice is don’t be shy, and also consider finger bowls…

Prawns with butter, brandy (Metaxa) & ginger
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Prawns with butter, brandy (Metaxa) & ginger

Recipe by Marianna Leivaditaki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 500g fresh whole prawns

  • 100g butter

  • 1tsp grated fresh ginger

  • 2tbsp brandy (try to get Metaxa if you can)

  • 1 lemon, juice of

  • Handful fresh chopped parsley

  • Sea salt and fresh black pepper

Directions

  • Heat a large pan over medium heat and add the butter and grated ginger. When the butter starts to go light golden, add the prawns and turn the heat up to high.
  • Toss the prawns in the butter by shaking the pan until they take a pink shade meaning they’re cooked through.
  • Add the brandy and lemon juice and season with the salt and pepper. Give them a final toss over the heat.
  • After a moment, remove from the heat, transfer onto a plate with the pan juices and the fresh parsley sprinkled over. Serve with fresh crusty bread for mopping up and get stuck in with your hands.