Black tiger shrimp, a perfect balance of simplicity and elegance. With a fragrant blend of garlic, fresh parsley, and olive oil, each bite promises a succulent taste of the sea. This quick and easy recipe is sure to impress, bringing the best of gourmet seafood right to your table.
Ingredients
| Black Tiger shrimp (head-on, shell-on) 13-15 | 800g NW |
| Cloves garlic, crushed | 4 |
| Olive oil | |
| Chopped fresh parsley / dried | 1 tablespoon |
| Salt and black pepper | to taste |
Step 1
Preheat the oven to 200°C, grill and fan.
Step 2
Defrost and pat-dry the shrimps.
Step 3
To butterfly: Using a sharp knife or kitchen scissors, cut the back of each prawn from its head to its tail through the middle of its body, along the curve of the top shell. Don’t make the incision too deep as that will split the shrimp in half. Gently open the butterflied shrimp like a book.
Step 4
In another bowl mix garlic, lemon juice, softened butter and herbs together using a spoon or hand blender until well combined. Season to taste with salt and pepper. Set aside.
Step 5
Place the black tigers on a tin-foil lined tray, with the split-side facing up
Step 6
Brush/drizzle over the meat with olive oil, crushed garlic, herbs and seasoning to taste
Step 7
Put the tray in the oven and grill for 6-7 minutes or until the shells are red and the meat is white. Don’t overcook as the meat with be tough, dry and stick to the shell.
Serving Suggestions
Eat immediately au naturel to get the best flavour from this beautiful natural product. If you want to spice things up sprinkle some chilli flakes and squeeze some lemon over it.Â
