Giant – Scampi with Parsley – Garlic – Butter
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 16 king prawns, raw (the really big ones); o))
- 1 small lemon (s), unsprayed
- 50 g butter
- 2 cloves garlic)
- some salt and pepper
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Crush the garlic cloves and sprinkle with a little salt. Finely chop the parsley and set aside about a tablespoon of the parsley. Squeeze out about half a teaspoon of lemon juice from the lemon.
- Mix the softened butter with the garlic, chopped parsley, lemon juice and a little pepper.
- Spread half of the garlic butter in an ovenproof dish. (We always use a deep baking sheet). Preheat the oven to 240 degrees.
- Wash the prawns thoroughly, pat dry, remove the shells if necessary and place them next to each other in the dish. Spread the remaining parsley butter on top in flakes.
- Cook the crabs in the oven on the middle rack for about 15 minutes.
- Serve the giant campis garnished with the remaining parsley and a few lemon wedges.
- A fresh green salad and a delicious baguette, possibly also a glass of white wine, go well with this.
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