Salty samphire and plump prawns all tied together in the aromatics of a mace butter. A definite dish to try during the samphire season.
SERVES 4
- 250g marsh samphire, coarser stems trimmed
- 1 knob of butter
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, peeled and very thinly sliced
- Half tsp chilli flakes
- Zest of half a lemon
- Juice of 1 lemon
- Half tsp ground mace
- 400g shell-on cooked prawns or shrimps
- Salt and freshly ground black pepper
Method
- Bring a medium pan of water to the boil. Drop in the samphire and cook for 3–4 mins, 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 mins, until the garlic is just beginning to colour around the edges. Add the drained samphire to the pan and toss well.
- 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 onto four plates and serve straight away with good bread and butter.
Gather: Everyday seasonal recipes from a year in our landscapes by Gill Meller, published by Quadrille