An Aussie Summer!
Tarragon is widely used in French cuisine and has a very distinctive flavour. This herb enhances the taste of prawns, chicken, sauces and vinaigrette’s. I just hope that this recipe will tempt your taste buds to enjoy and appreciate the sweetness and anise taste of this herb.
- 150g unsalted butter, softened
- 1/4 cup lemon thyme or thyme, finely chopped
- 1/4 cup tarragon leaves, finely chopped
- 1/2 cup flat-leaf parsley (Italian parsley), finely chopped
- 2 garlic cloves, finely chopped
- 4 anchovy fillets
- 1 teaspoon curry powder
- 12 extra-large king prawns
- Pre-heat the oven to 200C.
- Whiz anchovy fillets, butter, curry powder, garlic, parsley, tarragon, and thyme in a food processor until well combined. Set aside.
- Using a bread knife cut the prawn’s body lengthways. The bread knife is the best knife to make this job easy.
- Open the prawns well and place them on a skillet.
- Spoon the butter into the middle of each prawn. Use the remaining butter and spoon it all over the prawns.
- Place the prawns in the oven for 10 minutes or until they are cooked through. Do not turn them.
- Serve them with a squeeze of lemon and a nice baguette.
- The SECRET to this butter is the curry powder. It gives colour as well as flavour.
- You can add a dash of Pernod before the prawns go into the oven. This liquor will take the flavour to another level.
- This recipe makes a good starter for a summer dinner along with a nice glass of Rose wine.