Prawns in Dill Butter

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These elegant prawns in dill butter make a sophisticated starter or a luxurious light lunch. By baking the prawns in individual ramekins, you capture every drop of the aromatic herb butter, which is infused with finely chopped shallots and fresh dill. Serving the dish with golden, crisp brioche toasts provides the perfect vehicle for soaking up the savoury juices, ensuring not a bit of the flavoured butter goes to waste.

As a high-protein option, this seafood dish is as nutritious as it is indulgent. The preparation is straightforward, making it an excellent choice for entertaining guests without spending hours in the kitchen. For the best results, use the highest quality jumbo prawns you can find and serve them immediately while the butter is still bubbling and fragrant.

Ingredients for Prawns in Dill Butter

12 (1/2-inch-thick) slices brioche or firm white sandwich bread, crusts discarded
16 jumbo prawns, peeled, leaving tail fan attached, and deveined
3/4 stick unsalted butter, softened
2 tablespoons finely chopped dill
1 tablespoon finely chopped shallot
Equipment: 8 (60g) ramekins or small ovenproof cups

How to make Prawns in Dill Butter

Preheat oven to 191°C with rack in middle.

Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.) Transfer to a rack to cool.

Season prawns with 1/4 teaspoons salt and 1/8 teaspoons pepper. Mash together butter, dill, shallot, and 1/4 teaspoons each of salt and pepper. Put a dab of dill butter in each ramekin, then put ramekins in sheet pan. Arrange 2 prawns, with tails up and facing each other, in each ramekin. Spread remaining dill butter in ramekins and bake until prawns are just cooked through, 20 to 25 minutes. Serve with toasts.

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