Prawns in Dill Butter

Ingredients for Prawns in Dill Butter

• 12 (1/2-inch-thick) slices brioche or firm white sandwich bread, crusts discarded

• 16 jumbo prawns, peeled, leaving tail fan attached, and deveined

• 3/4 stick unsalted butter, softened

• 2 tablespoons finely chopped dill

• 1 tablespoon finely chopped shallot

• Equipment: 8 (60g) ramekins or small ovenproof cups

How to make Prawns in Dill Butter

Preheat oven to 191°C with rack in middle.

Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.) Transfer to a rack to cool.

Season prawns with 1/4 teaspoons salt and 1/8 teaspoons pepper. Mash together butter, dill, shallot, and 1/4 teaspoons each of salt and pepper. Put a dab of dill butter in each ramekin, then put ramekins in sheet pan. Arrange 2 prawns, with tails up and facing each other, in each ramekin. Spread remaining dill butter in ramekins and bake until prawns are just cooked through, 20 to 25 minutes. Serve with toasts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.