Grilled Irish Garlic Butter Dublin Bay Prawns Recipe

Introduction

There is something truly magical about cooking fresh seafood over an open wood fire, and Dublin Bay Prawns are the undisputed crown jewels of Irish waters. Often known as langoustines or Norway lobsters, these crustaceans are prized for their sweet, delicate meat that rivals even the finest lobster in texture and flavor. When prepared on an Arteflame grill, the high heat of the cooktop sears the meat instantly, locking in juices while imparting a subtle, smoky depth that perfectly complements their natural sweetness. This recipe is a celebration of simplicity and quality ingredients, allowing the fresh seafood to shine.

This dish is not just about grilling; it is about creating an aromatic experience. As the garlic and parsley butter melts over the hot shells, the scent fills the air, signaling a feast is imminent. Whether you are hosting an elegant summer garden party or treating yourself to a gourmet weekend meal, these grilled prawns offer a restaurant-quality experience right in your backyard. Get ready to enjoy the succulent snap of perfectly grilled prawns drenched in golden, aromatic Irish butter.

Ingredients

The Prawns

• 2 lbs (1 kg) whole Dublin Bay Prawns (Langoustines), fresh or thawed
• 2 tbsp Olive oil (for brushing)
• Sea salt and freshly cracked black pepper

The Irish Garlic Butter

• 1 cup (225g) high-quality Irish salted butter, softened
• 4 cloves garlic, finely minced or crushed
• 3 tbsp fresh parsley, finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp paprika (optional for color)

For Serving

• Fresh lemon wedges
• Crusty sourdough bread or baguette

Instructions

Step 1: Prepare the Prawns

1. Rinse the Dublin Bay Prawns under cold water and pat them thoroughly dry with paper towels. Excess moisture will prevent a good sear.
2. Using a sharp knife or kitchen shears, carefully split the prawns lengthwise down the back, cutting through the shell and meat but keeping the two halves connected at the tail (butterfly style).
3. Remove the dark intestinal tract (devein) and discard. Open the prawns flat like a book.
4. Brush the flesh side lightly with olive oil and season generously with sea salt and cracked black pepper.

Step 2: Create the Compound Butter

1. In a medium mixing bowl, combine the softened Irish butter, minced garlic, chopped parsley, lemon juice, lemon zest, and paprika.
2. Mash the ingredients together with a fork until fully incorporated and smooth.
3. Set the butter aside at room temperature so it is ready to melt immediately upon grilling.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or wood. Allow the grill to heat up for about 15-20 minutes.
2. Identify the heat zones on the flat steel cooktop. You want a medium-high heat zone for the prawns, not directly in the center where the fire is hottest, as delicate seafood can burn quickly.
3. Lightly oil the cooktop surface with a rag dipped in vegetable oil to ensure a non-stick surface.

Step 4: Grill the Prawns

1. Place the prawns flesh-side down on the hot cooktop. Press them down gently to ensure full contact with the steel.
2. Grill for approximately 2-3 minutes until the meat turns opaque and develops a golden-brown sear.
3. Flip the prawns over so they are shell-side down. Immediately spoon a generous dollop of the garlic butter onto the flesh of each prawn.
4. Allow the prawns to cook for another 2-3 minutes while the butter melts and bubbles into the meat. The shells will turn a vibrant orange. Remove immediately once the meat is firm and white.

Tips

Grilling delicate crustaceans like Dublin Bay Prawns requires a watchful eye to ensure they remain tender and juicy. The most critical tip is to avoid overcooking; langoustines cook much faster than lobster tails, and leaving them on the heat too long can result in a rubbery texture. Watch for the color change—once the translucent meat turns white and the shell is bright orange, they are ready to come off the grill. The residual heat in the shell will continue to cook the meat slightly even after plating.

When using an Arteflame, leverage the different heat zones. If your fire is roaring, keep the prawns closer to the outer edge of the ring where the temperature is more moderate. This allows the butter to melt slowly and poach the meat rather than burning the garlic instantly. Additionally, always serve these with warm crusty bread; the leftover garlic butter pooling on the plate is liquid gold and shouldn't be wasted.

Variations

While the classic garlic and herb butter is traditional, you can easily customize the flavor profile to suit your palate or the theme of your meal. Dublin Bay Prawns have a naturally sweet flavor that acts as a canvas for various seasonings. Here are a few exciting variations to try on your grill:

• Spicy Chili Lime: Add 1 teaspoon of red pepper flakes or finely chopped fresh chili to the butter mixture, and swap the lemon juice for lime juice for a zesty kick.
• Tarragon & Shallot: Replace the parsley with fresh tarragon and add finely minced shallots to the butter for a classic French bistro flavor profile.
• Smoky Paprika & Chorizo: Mix smoked paprika into the butter and serve the prawns with small cubes of grilled chorizo for a Spanish-inspired surf and turf.
• Asian Fusion: Use cilantro instead of parsley, and mix in grated ginger, soy sauce, and a dash of sesame oil into the butter.
• Herb Garden: Use a mix of dill, chives, and basil for a fresh, lighter summer taste that highlights the garden's bounty.

Best pairings

To create a cohesive dining experience, pairing these rich, buttery prawns with the right sides and beverages is essential. The richness of the Irish butter calls for something acidic or crisp to cleanse the palate. For wine lovers, a chilled glass of Albariño or a crisp Sauvignon Blanc is ideal; the citrus notes in these wines cut through the fat of the butter and elevate the sweetness of the prawn meat. If you prefer beer, a light wheat beer or a crisp pilsner works wonderfully.

regarding side dishes, keep it simple to let the seafood shine. Grilled asparagus or broccolini, tossed lightly in olive oil and lemon, makes for a perfect green accompaniment. Alternatively, roasted baby potatoes or a light orzo salad with fresh herbs provide a satisfying starch without overpowering the delicate prawns. And, of course, a basket of warm, crusty sourdough bread is non-negotiable for soaking up the delicious garlic butter sauce.

Conclusion

Grilling Dublin Bay Prawns on an Arteflame is more than just cooking dinner; it is an immersion into the joys of outdoor culinary arts. The combination of the crackling wood fire, the sizzling steel, and the intoxicating aroma of garlic butter creates an atmosphere of warmth and hospitality. This recipe proves that you don't need a complicated list of ingredients to create a world-class dish—just fresh seafood, quality butter, and the right technique.

We hope this recipe inspires you to gather friends and family around the grill. The effort required to butterfly the prawns is paid back tenfold in flavor and presentation. So, light up the fire, pour a glass of wine, and savor the incredible taste of Irish garlic butter prawns. It is a meal that celebrates the best of the sea and the timeless tradition of cooking over an open flame.