Griddled Prawns in Bordier Espelette Chilli Butter with Fine Ratatouille

INGREDIENTS:

  • 20 raw king prawns (5 per person)
  • 100 g / ½ cup Bordier Espelette Chilli Butter
  • 2 zucchini (courgettes)
  • 1 bulb fennel
  • 2 carrots
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 3 tomatoes
  • 2 cloves garlic
  • 1 pink Roscoff onion
  • 10 cl / 3 1/3 fl. oz. olive oil

 

PREPARATION:

  1. Wash and slice the vegetables into small cubes.
  2. Heat a Dutch oven with the olive oil and sweat the garlic and onion for 2 minutes. Add the vegetables and 30 g / 2 tbls. Bordier Espelette Chilli Butter.
  3. Stir and cook for 20 minutes stirring at regular intervals. Check the seasoning.
  4. Prepare the prawns. Start by cutting 70 g / 1/3 cup of Bordier Espelette Chilli Butter into pieces and softening until almost melted.
  5. Shell the prawns, keeping the heads and the ends of the tails. Remove the gut by slicing down the back.
  6. Coat the prawns with the softened Espelette Chilli Butter.
  7. Place the prawns on the plancha and griddle for 5 minutes, then turn over and continue griddling on the other side for 5 more minutes.