Samphire and prawns with garlic butter

Boxing day supper.....

You will need:

A handful of raw shelled prawns (shrimp)
A handful of samphire
1-2 garlic butter discs (see below)
A thick slice of good white bread drizzled with olive oil

Method:

Toast the bread slice in a hot oven until golden brown.

Melt the garlic butter in a frying pan and when it starts to sizzle add the prawns.  Toss around for a couple of minutes then add the samphire.  Cook everything for another two minutes then decant onto the toasted bread.

Simples!

For the garlic butter

You will need:

Around 120g of soft salted butter
2 garlic cloves very finely chopped
A small handful of parsley very finely chopped
A pinch of cayenne pepper

Method:

Mix all the ingredients together and put onto a sheet of clingfilm (plastic wrap).  Roll up the parcel until you have something that looks like a Christmas Cracker.

Chill (you and the butter).

Now cut discs of garlic butter from the roll.  You will need 1-2 discs for this recipe.  The rest can be put in a plastic bag and frozen.

Ideas for garlic butter discs:

Melt onto a griddled rib-eye steak.  Have a tomato salad on the side.

Put into a large field mushroom.  Bake for 10 minutes in a hot oven and use ciabatta bread to mop up the juices.

Mix into linguine pasta along with a handful of shredded basil and a few peas.