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Garlic Butter Dublin Bay Prawns Recipe


Dublin Bay Prawns are members of the lobster family, and are also known as langoustines, scampi, and Norway lobsters. While the prawns are easily found live in Ireland, they are usually marketed frozen in the US and can be found in the frozen foods department of many larger grocery stores, as well as warehouse stores (My Costco carries them frozen in 2 pound packages). The frozen prawns are shelled, cleaned, and cooked, making them suitable for quick and easy dinners. Garlic Butter Dublin Bay Prawns can be prepared, start to finish, in 15-20 minutes, making this elegant dish one that can be served anytime, even on weeknights (that is, of course, if one can afford it – they aren’t particularly cheap). This dish is perfect to serve on St. Patrick’s Day, since it’s fancy enough to be considered “holiday food.”
””
If Dublin Bay prawns aren’t available, jumbo shrimp or large scallops can be substituted with delicious results. Round out the meal with a good Irish vegetable, rice or Duchess potatoes, and of course crusty bread to soak up the luscious juices.

4 Servings
1/4 cup butter
2 cloves garlic, finely minced
1/4 cup fresh parsley, finely chopped
2 tablespoons freshly squeezed lemon juice

1 pound Dublin Bay Prawns

Parsley, for garnish
Lemon wedges, for garnish
  1. Melt the butter over low heat in a skillet.

  2. Add the garlic, parsley, and lemon juice.

  3. Turn the heat to medium-high and add the prawns.

  4. Stir over medium heat until the prawns are just heated through.

  5. Garnish with parsley and lemon wedges; serve immediately.

Amount Per Serving
Calories 188 Calories from Fat 104
Percent Total Calories From: Fat 55% Protein 41% Carb. 4%

Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 7 g
Cholesterol 151 mg
Sodium 294 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 0 g
Protein 19 g

Vitamin A 14% Vitamin C 17% Calcium 0% Iron 3%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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