Summary

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

1. 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.
2. Mix the softened butter with the garlic, chopped parsley, lemon juice and a little pepper.
3. Spread half of the garlic butter in an ovenproof dish. (We always use a deep baking sheet). Preheat the oven to 240 degrees.
4. 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.
5. Cook the crabs in the oven on the middle rack for about 15 minutes.
6. Serve the giant campis garnished with the remaining parsley and a few lemon wedges.
7. A fresh green salad and a delicious baguette, possibly also a glass of white wine, go well with this.