Wow! What a week it's been, I have seen 14 record stores and been on 17 radio stations with Industry throughout the country! I finally arrived home Saturday afternoon and have been in bed since. Myself and Sofie woke up late this morning and decided to go for a walk down to the farmers market in Howth, to pick up something for breakfast.
By the time we had finished looking around the market, breakfast became brunch and we ended up in the new Seafood Tapas bar, Octopussy, which is the latest little eatery to appear on Howth's west pier. It's a pretty funky cafe/bar which serves tapas sized seafood dishes, such as calamari, crab claws, paella, Dublin bay prawns, and Thai prawn curry. The dishes are all fairly reasonably priced for what you get, all under €10, and will definitely leave you full. I ordered the Dublin Bay Prawns, which were simply griddled in a little butter, they were a little messy to eat, but totally worth it.
Chilli, Garlic and Lime Dublin Bay Prawns
I use a microplane grater to mince the garlic and chilli, its a really handy kitchen gadget. To butterfly a Dublin bay prawn, run a knife from the head to tail, being careful not to cut all the way through, then gently flatten it out.
Serves 2
8 Dublin bay prawns or langoustines, butterflied
2 cloves of garlic, minced
1 red chilli, minced
1 tablespoon of olive oil
juice of 1 lime
lime wedges and chopped coriander, to serve
Place all the ingredients in a bowl and toss the prawns to coat.
Heat a large griddle pan, and add the prawns.
Cook for 2-3 minutes either side or until cooked through.
Transfer the prawns to a serving plate, sprinkle with a little chopped coriander and serve with some lime wedges.
