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Barbecued prawns and calamari with garlic and herb butter
Barbecued prawns and calamari with garlic and herb butter
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Elevate your Christmas menu with a gourmet starter featuring prawns and calamari.
Ingredients:
  • 250g butter, softened
  • 1 spring onion, trimmed, bulb finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 tsp finely grated lemon rind
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves
  • 20.00 ml finely chopped fresh basil leaves
  • 1kg cleaned calamari hoods, halved lengthways
  • 1kg medium green king prawns, peeled, tails intact, deveined
  • 80cm baguette bread, thickly sliced diagonally
Instructions:
  • Combine butter, onion, garlic, lemon rind, parsley, and basil in a bowl. Season with salt and pepper, then mash together using a fork. Transfer mixture onto plastic wrap, roll it up to seal, twist the ends, and shape into a 20cm-long log. Chill in the refrigerator until firm, about 1 hour.
  • Preheat a barbecue plate on medium-high heat. Score the inside flesh of calamari hoods in a criss-cross pattern, then cut them into 3cm pieces and place them in a bowl with prawns and oil. Stir well to coat all ingredients. Finely chop the butter mixture and place it in a separate bowl. Set aside. Cook half of the prawn mixture on the barbecue plate, tossing occasionally, for 3 to 4 minutes until the prawns turn pink and the calamari curls and is cooked through. Transfer to a bowl, add half of the butter mixture, and cover to keep warm. Repeat the process with the remaining prawn and butter mixtures.
  • Grill the bread in batches on a chargrill for 1 to 2 minutes per side until nicely toasted.
  • Stir prawn mixture until butter is melted and prawns and calamari are well coated. Serve with toasted bread.

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