Grilled Irish Garlic Butter Dublin Bay Prawns

Introduction

Experience the incredible taste of Irish grilled garlic butter Dublin Bay prawns cooked to perfection over an open flame on the Arteflame grill. The rich, buttery flavors combined with the natural sweetness of fresh prawns make this dish an absolute delight. Using the Arteflame grill’s high heat zones, we ensure a perfectly even sear without burning, locking in the juices for a tender, flavorful bite every time.

Ingredients

• 2 lbs fresh Dublin Bay prawns
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh parsley
• Lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the paper and allow the fire to build. Your grill will be ready in about 20 minutes.

Step 2: Prepare the garlic butter mixture

1. Melt the butter and mix in minced garlic, lemon juice, sea salt, black pepper, and red pepper flakes.
2. Set the garlic butter aside for basting.

Step 3: Grill the prawns

1. Place the prawns directly on the flat cooktop, closer to the center for a higher heat sear.
2. Brush or drizzle each prawn with the prepared garlic butter.
3. Grill for about 2-3 minutes per side, basting occasionally.
4. Once they turn pink and slightly charred, move them towards the outer edge of the griddle to finish cooking gently.

Step 4: Serve with garnish

1. Remove the cooked prawns from the grill and garnish with fresh parsley.
2. Serve immediately with lemon wedges on the side.

Tips

• Always use fresh Dublin Bay prawns for the best flavor.
• Grill the prawns near the center for a quick sear, then move them outward to complete cooking.
• Do not overcook the prawns—they are done when they turn opaque and pink.
• Remove the prawns from the grill when they are just about 15°F under the desired internal temperature, as they will continue cooking from residual heat.

Variations

1. Spicy Cajun Prawns: Add 1 tsp of Cajun spice for a bold, smoky flavor.
2. Herb Butter Prawns: Use fresh basil, thyme, and oregano in the butter mixture.
3. Honey Garlic Prawns: Add 1 tbsp of honey to the garlic butter mixture.
4. Chili Lime Prawns: Substitute lemon juice with lime and add finely chopped red chili.
5. Smoky Paprika Prawns: Add 1 tsp of smoked paprika for a deep, smoky dimension.

Conclusion

Grilling Dublin Bay prawns on the Arteflame enhances their natural sweetness while the garlic butter adds a smoky richness. This simple yet flavorful dish is perfect for an outdoor feast. Serve immediately and enjoy the delicate balance of smokiness, garlic, and butter in every bite.

Best Pairings

• A crisp, chilled Sauvignon Blanc or a zesty Pinot Grigio.
• Grilled asparagus or charred lemony greens on the Arteflame flat top.
• A side of grilled garlic bread to soak up the butter sauce.
• Buttery mashed potatoes or a fresh citrus salad.