Confit garlic and chilli barbecue prawns with buttermilk, avocado and parsley recipe

Name: Confit garlic and chilli barbecue prawns with buttermilk, avocado and parsley recipe
Yield: 4
Ingredients: 1 bulb garlic, peeled; 3 long red chillies, de-seeded; 1 cup olive oil, plus 2 tbsp for the dressing; 16 large king prawns, cleaned and butterflied; 3 avocados, seed and skin discarded; 1 lemon juice and zest of 1 lemon; 2 tbsp olive oil; 100ml buttermilk; Salt and pepper; ¼1/4 bunch parsley, finely chopped

Three Blue Ducks

October 14, 2016

Confit garlic and chilli barbecue prawns with buttermilk, avocado and parsley recipe.Edwina Pickles

The confit of garlic and chilli are the perfect addition to your prawns.

Ingredients

1 bulb garlic, peeled
3 long red chillies, de-seeded
1 cup olive oil, plus 2 tbsp for the dressing
16 large king prawns, cleaned and butterflied
3 avocados, seed and skin discarded
1 lemon juice and zest of 1 lemon
2 tbsp olive oil
100ml buttermilk
Salt and pepper
¼1/4 bunch parsley, finely chopped

Method

1. Take the garlic and the chillies and place in a small saucepan. Add the cup of olive oil and cover with foil. Bake at 160C for 90 minutes. Place in a food processor and give it a whiz.
2. Preheat your barbecue. In a food processor, add the avocado, extra olive oil, lemon juice and zest and the buttermilk together, give it a whiz and set aside.
3. Baste the prawns with the garlic oil and grill over a super high heat – it should only take a few minutes. Season well.
4. Spread the avocado puree onto a serving plate or bowl, top with prawns and garnish with parsley.

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Original URL: https://www.watoday.com.au/goodfood/recipes/confit-garlic-and-chilli-barbecue-prawns-with-buttermilk-avocado-and-parsley-recipe-20161011-grzp5i.html