Big Prawns can be peeled, but being so expensive… who really wants to loose out on any of the tasty bits? Try them grilled, with a good brushing of Garlic & herbs butter. Make them tastier by adding some breadcrumbs to help soak up all the cooking juices and retain even more buttery flavours…
3 to 6 Prawns per serving ( the bigger the better.. )
Panko or ordinary Bread crumbs
few cloves of Garlic
Herbs: Flat leaf Parsley, Chervil, Fennel, Chives, whatever you have handy and flavours you like
Sprinkle of Fennel seeds ( optional)
Step one is to split open those Prawns. 2 methods:
A/ Easy: Use a thick heavy knife and cut through the middle of the Prawns, starting from the head, trying to keep the two halves connected. Remove the vein using a pin once exposed
B/ Fancy: Using a thick pair of scissors, delicately cut trough the thick segments, on either sides of the under shell, to remove the belly shell and expose the soft meat. Then proceed as above...
Finely chop the garlic cloves & herbs. Add to the melting butter, with the fennel seeds and simmer gently for a minute to infuse flavours.
Prise open the head, stuff with breadcrumbs, and continue sprinkling over the tail.
Stir the butter/herbs sauce, and generously spoon over the breadcrumbs.
Pre-heat your grill, to medium high, and grill the prawns for about 5-6 minutes, until the crumbs start browning nicely. Keep a close eye on this step, breadcrumbs are notorious to go from toasted to bunt in a flash... It happened to the best of us .... ; )