Roasted Butterflied Shrimp in Garlic & Butter
0.5 kg Jumbo/Super Jumbo shrimp
3 peeled cloves garlic
0.05 kg unsalted butter (softened at room temperature)
Salt & black pepper
1 squeezed lemon
- Twist the heads off shrimp using a pair of sharp kitchen scissors, snip off the sharp, pointy spike at the tail and trim off the prawns legs if desired. Cut, using the kitchen scissors, shrimp shell along the middle of its back all the way to the end of the tail to get an incision.
- Lay shrimp flat on a chopping board using a sharp knife and slice shrimp along the incision to make a deeper incision, taking care not to cut all the way through the shell. Open shrimp up like a butterfly and press it down gently so that it stay open. Rinse shrimp and remove the intestinal track.
- Season the butterflied shrimp with 1 teaspoon of table salt and set aside for 5 minutes. Rinse the prawns, pat dry with paper towels and lay them on a baking sheet (lined with parchment paper) or baking dish.
- Garlic-Parsley Butter: In a pestle and mortar, combine the peeled garlic cloves, Italian parsley and salt and pound until a paste forms. Combine the paste with the softened butter and season with black pepper. Add in the zest, if using, and the lemon juice. Spread the butter mixture onto the prawns and refrigerate the prawns until needed.
- Roasting the prawns: Preheat the oven to 230 degrees Celsius (top and bottom heating element). Roast the prawns on the highest rack possible for 5 to 7 minutes until the prawns are pink and opaque. Serve garnished with chopped parsley and lemon wedges on the side.