Garlic Butter Prawn Crostini
Wickedly indulgent buttery prawns on toast, liberally spliced with garlic.
Arrange the toast on a large serving plate, spoon the prawns on top leaving behind any juices, then drizzle with the garlic butter and scatter with parsley
Serves 6
75g unsalted butter
2 garlic cloves, peeled and crushed to a paste
300g cooked and peeled king prawns
6 small thin slices sourdough, toasted
1 heaped tbsp coarsely chopped flat-leaf parsley
- Melt the butter in a large nonstick frying pan over a medium heat, stirring in the garlic when it is half melted.
- Once it is sizzling nicely add the prawns and heat through. Transfer them to a medium bowl using a slotted spoon and simmer the juices vigorously to drive off any moisture given out by the prawns, until you have a clear garlic butter.
- Arrange the toast on a large serving plate, spoon the prawns on top leaving behind any juices, then drizzle with the garlic butter and scatter with parsley. Place centrally for everyone to help themselves.