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This recipe for Butterflied King Prawns in Garlic Butter has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This Spanish tapas recipe for butterflied king prawns make perfect starters. Cooked in their own individual mini cazuelas these tapas can be served hot at any function or as simple tapas. Spanish cazuelas retain heat very well so your prawns will remain hot sizzling away in garlic butter, serve with crusty bread for mopping up the garlic butter.

Ingredients for Butterflied King Prawns in Garlic Butter

6 King prawns per 12cm cazuela
3 Garlic cloves, chopped
75g Butter
Parsley, chopped

How to make Butterflied King Prawns in Garlic Butter

  • Start by shelling the prawns but leave the tails on.
  • Run your thumb down the length of the back and remove the black gritty string.
  • Rinse the prawns then, using a small sharp knife slice the prawns down their backs but not all the way through. Open the prawns and arrange in their cazuelas.
  • In a bowl mix the butter together with the chopped garlic and parsley then add a good spoonful to each cazuela covering the prawns.
  • Cook over the gas hob or in a hot oven for 5 – 6 minutes until the prawns are done.
  • Serve sizzling hot with fresh crusty bread.

Butterflied King Prawns in Garlic Butter

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Published with permission of Orce Serrano Hams

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