Charred king prawns over lemon orzo with warm Cowboy Butter, parsley and a wedge of charred lemon.

Ingredients

• 300 g Raw king prawns — Peeled and deveined. Tail-on if preferred.
• 150 g Plain dried wheat orzo — Reserve a little cooking water for the sauce.
• 60 g Unsalted butter
• 20 g Smoke & Flame Cowboy Butter blend
• 1 Lemon — Zest before halving. Use one half for juice and char the other.
• 2 tsp Rapeseed oil
• 1 tbsp Chopped flat-leaf parsley

Recipe allergens Contains CRUSTACEANS, MILK, MUSTARD and WHEAT. Check the prawn pack for additional declarations such as SULPHITES.

BBQ

About 15–20 min, plus BBQ heat-up

Total: 25–30 min plus BBQ heat-up.

1. Heat the barbecue and prepare Set the BBQ up for medium-high direct heat while you prepare the orzo. Keep raw prawns chilled until needed. If frozen, defrost fully in the fridge. Keep the cooked orzo and serving utensils away from the raw prawns.
2. Cook the orzo Zest the lemon, then cut it in half. Boil the orzo in water according to the pack. Save a little cooking water, then drain. Stir in the zest and a squeeze from one half of the lemon. Cover to keep warm.
3. Make the Cowboy Butter Melt the butter gently in a small pan. Take it off the heat and whisk in the blend and 1 tbsp of the reserved orzo water. Add a little more water if needed for a spoonable sauce.
4. Char the lemon and grill the prawns Char the other lemon half cut-side down and lift onto a clean plate. Toss the prawns in the oil and thread onto flat metal skewers. Grill for roughly 1–2 minutes per side, then keep cooking as needed until the prawns are firm and opaque throughout. Use clean tongs and a clean plate for the cooked prawns.
5. Plate and serve Spoon the lemon orzo into two shallow bowls. Add the prawns, stir the Cowboy Butter and spoon it over. Finish with parsley and the charred lemon cut into wedges.

Hob

About 15–20 min (prawns 2–4 min)

Total: 25–30 min.

1. Prepare and chill Keep raw prawns chilled until needed. If frozen, defrost fully in the fridge. Keep the cooked orzo and serving utensils away from the raw prawns.
2. Cook the orzo Zest the lemon, then cut it in half. Boil the orzo in water according to the pack. Save a little cooking water, then drain. Stir in the zest and a squeeze from one half of the lemon. Cover to keep warm.
3. Make the Cowboy Butter Melt the butter gently in a small pan. Take it off the heat and whisk in the blend and 1 tbsp of the reserved orzo water. Add a little more water if needed for a spoonable sauce.
4. Char the lemon and sear the prawns Heat a griddle or heavy pan over medium-high heat. Char the other lemon half cut-side down and lift onto a clean plate. Toss the prawns in the oil and sear in one layer. Allow roughly 1–2 minutes per side, then keep cooking as needed until the prawns are firm and opaque throughout. Use clean tongs and a clean plate for the cooked prawns.
5. Plate and serve Spoon the lemon orzo into two shallow bowls. Add the prawns, stir the Cowboy Butter and spoon it over. Finish with parsley and the charred lemon cut into wedges.

Cook’s note

Keep the lemon orzo and serving utensils away from the raw prawns. Check the thickest prawn is firm and opaque throughout, then serve straightaway.