200g Connacht Gold Sea Salted Creamery Butter
2 garlic cloves, crushed
4 tsp fresh thyme leaves, chopped
450g cooked prawns, peeled
Juice of 2 lemons
1 Place the butter in a heavy saucepan and melt slowly over a low heat. Remove the pan from the heat and leave to stand for five minutes, skimming off any foam from the top.
2 Slowly pour the butter into a container, discarding the milky solids in the bottom of the pan.
3 Add half of the butter back into the saucepan and stir in the thyme. Bring to the boil over a high heat, stirring constantly.
4 Add the prawns to the saucepan and cook for 2-3 minutes to warm through.
5 Pour in the lemon juice and season with pepper.
6 Divide the mixture into pots, or jars, and cover each with the remaining butter. Allow to rest for a few minutes. Serve with crusty bread or oatcake biscuits.
Fat 54.3g Sat.Fat 33.9g Carbs 5.8g Energy 599kcal
Protein 24.7g Sodium 0.2g Sugar 0.7g Fibre 2g