Grilled Prawns with Leek and Garlic Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Here's a showstopper dinner that comes together in under half an hour. These grilled prawns with leek and garlic butter are absolutely delicious and honestly, they're so quick and simple that I make them all the time. Prawns are packed with protein and selenium, which is fantastic for your health, and the best part is that you probably have most of these ingredients in your kitchen already. The whole meal takes just twelve minutes to cook, so it's perfect for weeknight entertaining or when you want something special without the fuss.
Ella x
Ingredients
- 1.2 kglarge prawns(peeled and deveined)
- 4leeks(white and light green parts, cut into 8cm lengths)
- 100 gbutter(divided)
- 5garlic cloves(minced)
- 20 gfresh parsley(chopped)
- 1lemon(halved)
- 3 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 60 mlwhite wine
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Pat the prawns dry with paper towels and lightly season with salt, pepper, and half the chili flakes. Set aside at room temperature for 10 minutes.
Tip: Dry prawns will sear better on the grill and develop better colour.
- 2
Brush the leek pieces with 1 tablespoon of olive oil and season with salt and pepper. Preheat your grill or grill pan to medium-high heat.
Tip: Splitting thicker leeks lengthwise helps them cook more evenly.
- 3
Place the leeks cut-side down on the grill and cook for 4-5 minutes until golden char marks appear. Flip and cook the other side for another 3-4 minutes until tender. Transfer to a serving plate.
Tip: Don't move the leeks around too much - let them develop a nice crust.
- 4
Increase grill heat slightly and brush the grill grates with the remaining olive oil. Place prawns on the grill in a single layer and cook for 2-3 minutes without moving them.
Tip: Room-temperature prawns and a hot grill are key to getting a perfect sear.
- 5
Flip the prawns and cook for another 1-2 minutes on the other side until they turn pink and opaque throughout. Transfer to the plate with the leeks.
Tip: Overcooked prawns become rubbery - err on the side of slightly underdone if unsure.
- 6
In a small saucepan over low heat, melt 50g butter with the minced garlic, stirring constantly for about 1 minute until fragrant but not browned.
Tip: Keep the heat low to prevent the garlic from burning and turning bitter.
- 7
Pour in the white wine and let it simmer for 1 minute to reduce slightly. Whisk in the remaining 50g of cold butter, fresh thyme, parsley, and remaining chili flakes. Season with salt and pepper to taste.
Tip: Adding cold butter at the end creates an emulsified sauce with a luxurious texture.
- 8
Pour the garlic butter sauce over the prawns and leeks. Squeeze fresh lemon juice over everything and serve immediately while hot.
Tip: Fresh lemon juice brightens the rich butter sauce perfectly.
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