There is value on skimming through junk mails; while others may deem junk mail as rubbish, we could on the other hand be unearthing a diamond in the rough here. Such is the case of the recipe today. I got the inspiration from one of the inserts of a sunday newspaper; and an exclusive sneak peek of Donna Hay's 10th birthday collector's edition through several recipes was being unraveled right before my very eyes.
And as I have not been showcasing my non-sweet creations, for lack of better term, as often as I should, I might as well take this opportunity to put the spot light on a scampi dish. :)
6 cloves of garlic
1 tablespoon of olive oil
60g butter softened
1 bunch of thyme (leaves only)
1 teaspoon dried chili flakes or cayenne
400-500g of green or tiger (raw) prawns
Preheat over to 180C. Place the garlic on a baking tray, drizzle with oil and roast for 30 minutes. Increase temperature to 220C. Remove the garlic cloves from their skins, place in a bowl and mash until smooth. Add the butter, thyme, chilli, salt and pepper and mix to combine. Place the prawns on a baking tay, top with the garlic butter and cook for 6-8 minutes or until cooked through.
