Chef’s Recipe of the Week – Gamberoni All’aglie E Burro

This week’s recipe is a perfect starter or addition to family meals – king prawns in garlic, butter and white wine.

For this recipe you will need;

For the butter sauce;

  • 1lb of butter, at room temperature
  • 2tsps of black pepper
  • ¼ tsp of Cayenne pepper
  • 1 ½ tsp of sweet paprika
  • 1tsp of salt
  • ½ tsp of sweet paprika
  • 1stp of dried rosemary, finely chopped
  • 2 bulbs of garlic, finely chopped
  • 2tsps of Worcestershire sauce
  • 1tsp of Tabasco
  • 1 ½ tsp of water

 

For the king prawns

  • 1tbsp of olive oil
  • 120ml of dry white wine
  • 1lb of raw king prawns, peeled, cleaned and deveined
  • A bunch of spring onions, finely sliced

We suggest you serve this dish with bread, to mop up all the delicious sauce.

 

Method

For the butter sauce…

  1. Place the butter into a mixing bowl, adding all the spices, salt, pepper, Worcestershire sauce, Tabasco and water.
  2. Blend at a high speed, or whisk until completely mixed.
  3. Refrigerate till cold to touch.

For the king prawns…

  1. Add the olive oil to a hot pan, add in the king prawns and cook for 90 seconds
  2. Reduce the heat to medium and add the spring onion, continue to cook till the prawns are just cooked
  3. Remove the prawns and set aside
  4. Add in the white wine and reduce by half
  5. Return the prawns to the pan and add 6oz of the butter mixture

(the rest of the butter can be frozen to repeat this recipe at a later date)

  1. Heat gently until the butter sauce is melted and serve immediately.

Serve your dish and enjoy. Why not send us a picture to our Facebook or Twitter then head over to Capri Wakefield to try our Gamberoni All’aglie E Burro.

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