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    You are in: Home / Recipes / Prawn and Saffron Butter Recipe
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    Prawn and Saffron Butter

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    *Nabiha*'s Note:

    A wonderful accompaniment to poached lobster or grilled fish or chicken. Coutesy Skye Gyngell.

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    Units: US | Metric


    1. 1
      In a heavy-based pan, heat the olive oil and fry the prawn shells until well-coloured and cooked. The oil will turn red. Remove the shells from the pan and allow to cool.
    2. 2
      Place a little warm water into a small bowl, add the saffron threads and allow to soften and infuse for 2-3 minutes.
    3. 3
      Place the prawn shells, softened saffron threads (discard the water), softened butter, lemon juice, sea-salt and freshly ground black pepper into a food processor and process to a purée.
    4. 4
      Take out of the pan and push through a drum sieve to remove all the shells. Place the mixture on a piece of foil, roll into a log shape and refrigerate until firm.
    5. 5
      To serve, top your freshly cooked fish or chicken with a good dollop of the butter.

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    Nutritional Facts for Prawn and Saffron Butter

    Serving Size: 1 (42 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 301.1
    Calories from Fat 305
    Total Fat 33.9 g
    Saturated Fat 17.2 g
    Cholesterol 67.1 mg
    Sodium 3.6 mg
    Total Carbohydrate 0.2 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.2 g

    The following items or measurements are not included:

    prawn shells

    saffron strands

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