Grilled Prawns & Anchovy Butter

We’ve been on a “No Reservations” kick lately and in this household, anything Anthony Bourdain says, goes.

For a couple who doesn’t even own a television, we seem to be watching an awful lot of the Emmy award-winning show. Well, I’ve got newsflash for all you Netflix members out there, Anthony Bourdain: No Reservations is on instant view for your computer! That’s our little secret to keeping up with the globe-trotting, fellow Manhattanite Travel Channel host. Albeit, we’re about 5 years trailing behind the band wagon but trust me, we are all caught up now.

On a not-so-recent episode about New York, Bourdain or “Tony”, revealed where all the top Manhattan chefs flock after they shut down their kitchens. It just so happens that Prune is a favorite among the greats such as Eric Ripert of the 3 Michelin starred Le Bernardin. And like good little restaurant addicts that we are, we’re proud to say that this little gem has already been chartered territory for us long before we saw the show.

In all honesty, we weren’t entirely impressed with our brunch at Prune but the feature on No Reservations had us salivating at the sheer simplicity of roasted bone marrow (one of our favorite guilty pleasures), radishes with butter, and of course, the namesake of this blog entry. I guess we’ll definitely have to come back and try their dinner menu.

And so goes my recent culinary musing, the trifecta of the aforementioned. It was a fabulously decadent dinner that we enjoyed in spite of our bustling schedules. Which just goes to show you, fancy meals can be achieved without slaving over a hot stove all day.


6 large prawns (with heads attached)
1/2 cup butter, softened to room temperature
8 anchovy fillets
1 clove garlic, minced
salt & pepper
two handfuls of arugula
lemon wedges (garnish)
  1. Puree anchovy fillets in a small food processor. Add butter, garlic and pepper. Mix until thoroughly combined. Scrape anchovy into a small saucepan and set aside until ready to use.
  2. Meanwhile, heat a cast iron skillet. Toss prawns in olive oil. Season with salt and pepper. When the skillet is thoroughly heated, grill prawns on each side just until it turns pink. Remove from heat.
  3. Over low heat, heat the anchovy butter just until it becomes liquified. Remove from heat. On two individual serving plates, place a handful of arugula on each plate. Place 3 grilled prawns over the salad and drizzle generously with anchovy butter sauce. Garnish with lemon wedges and serve immediately.

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