Monday, 6 March 2017

Samphire And Prawns With Butter And Mace

Samphire And Prawns With Butter And Mace

Here are the complete recipe for samphire and prawns with butter and mace


- marsh samphire 250g, coarser stems trimmed

- butter 1 knob

- extra-virgin olive oil 2 tbsp

- garlic cloves 2, peeled and thinly sliced

- chilli flakes ½ tsp

- lemon zest of ½, juice of 1

- ground mace ½ tsp

- cooked or live prawns or shrimps 400g

- salt and black pepper freshly ground


- Bring a medium pan of water to the boil. Drop in the samphire and cook for 3-4 minutes, until tender. Drain and set aside.

- Heat the butter and olive oil in a large frying pan over a medium heat. When bubbling, add the garlic, chilli flakes, lemon zest and mace. Cook, stirring regularly, for 1-2 minutes, until the garlic is just beginning to colour. Add the drained samphire to the pan and toss well.

- If you have live prawns or shrimps, blanch them in salted boiling water for a few minutes until they have lost their translucency and are cooked through.

- Scatter over the cooked shellfish, add the lemon juice, season well with salt and pepper, and remove from the heat as soon as the prawns or shrimps are warm. Divide the mixture equally on to 4 plates and serve straight away with good bread and butter.



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