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    Home » Recipes » Blog

    Prawns, Saffron and Almond Goat Butter Recipe

    March 15, 2019 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe

    A simple goat butter recipe using large plump butterflied prawns. Accompanied by a toasted almond goat milk butter sauce flavoured with saffron, lemon zest, and white wine. Serve with a squeeze of lemon and crusty fresh bread to mop up saucy remains.

    Prawns Saffron and Almond Goats Butter on a large white platter

    Casual conversations can be a funny thing. A simple, “what are you up to” resulted with a few turned up noses over the past couple of weeks. It’s surprising how many people aren’t familiar with goat butter or like the sound of it.

    Contents
    • What does goat butter taste like?
    • What are the benefits of goat butter over cow butter?
    • Recipe pressure points
    • Where to find goat butter?
    • Looking after the leftovers
    • Printable Recipe

    There are many rules I live by when it comes to food, a major one is, do not turn your nose up at something you haven’t tried.

    It drives me crazy when somebody will not taste something just because it smells funny, looks funky, is unusual, or they feel they won’t like it. Sadly, my mention of goat butter had that reaction on a few people.

    Packets of Delamere Dairy Goat Butter sitting next to an open packet on a wooden board

    The butterflied prawn, saffron and almond goat butter recipe I am sharing is due to my collaboration with Delamere Dairy. Like a lot of people, before Delamere contacted me, I had never tried goat butter.

    I wanted to create a recipe that showcased the butter. The prawns are still very much the hero of this dish, but the goat butter is one tasty unmissable sidekick.

    Haven’t tasted or cooked with goat butter before? Then you probably have a few questions. I researched and experimented with the goat butter Delamere sent me. Hopefully I can shed some light on this great alternative to cow’s butter.

    Prawns Saffron and Almond Goats Butter on a large white platter

    FUN FACT, when researching I discovered a something called "breath of the wild goat butter". I investigated further wanting to know more. Who wouldn’t? It sounds so exotic. I was sadly disappointed. BOTW goat butter refers to one of the Nintendo Zelda games. Seems video games even have recipes these days!

    What does goat butter taste like?

    Guess what, if you don’t like goat cheese chances are high you will like goat butter. I’m not a huge fan of goat cheese and was surprised by the mild flavour of the butter. I liked it!

    There is a slight tang, but not as much as expected. The taste of the butter is subtle, but enough to distinguish it from cow’s butter when slathered on bread.

    When used in cooking it isn’t as rich as cow’s butter. It also loses that mild tang but can add a subtle cheese flavour to the dish.

    What are the benefits of goat butter over cow butter?

    The big winners are people who have difficulty digesting butter from cow’s cream. Goat butter has a lower lactose content making it suitable for those with an intolerance to lactose.

    Goat butter can be used in the same manner as run of the mill butter. Spread it on bread, a dollop on your baked potato, use it to make flavoured butters, baking cakes and cookies. The possibilities are endless, simply swap one for the other.

    The butter has a lower melting point which makes spreading an easier task when taken from the fridge.

    a white plate sitting on top of a pink linen cloth holding raw butterflied prawns, shells still on, no heads

    These butterflied prawns are an alternative to my much loved and popular butterflied garlic prawn recipe. The same things you love about that recipe stand true to this one.

    Big plump prawns served simply with a delicious butter based sauce that is greedily mopped up with crusty fresh bread.

    Almond slithers sautéed in goat’s butter until toasty and brown. A pinch of saffron for colour and decadence. Lemon zest and white wine are added to elevate and balance the buttery sauce. All finished off with some parsley and a squeeze of fresh lemon.

    Recipe pressure points

    The prawns (shrimp) are the pressure point of this recipe. Being the hero ingredient, you don’t want to over cook them.

    At stage one of cooking, make sure you sauté them until they just lose their translucency. Cook in batches, do not over crowd your fry pan.

    If you over cook them at this stage, you will end up with rubbery prawns. Remember that they will be placed back in the pan to finish cooking and infuse with the butter sauce before serving.

    Where to find goat butter?

    Goat Butter: Can be found in specialty food stores and delicatessens.

    If you are in Australia you can find Delamere Goat Butter at IGA stores Nationally, Foodworks (Vic), Harris Farm stores (NSW) and Ritchies stores (Vic & Tas).

    Butterflied prawns with their shells on cooked in goat butter, saffron and almonds on a while plate

    Looking after the leftovers

    Unlike revenge, this dish is best eaten hot off the cooktop. Any leftover prawns should be stored in an airtight container in the fridge (not suitable to freeze). Leftover prawns are delicious on bread rolls with some lettuce, mayo and a squeeze of lemon. Alternatively add them to a salad.

    Goat butter is an interesting product to have up your sleeve for cooking. Definitely giving your recipes a different dimension and twist. A great dinner party talking point too.

    Have you ever tried or cooked with goat butter before? If you have I would love you to share them with me and other readers in the comments section below.

    Sara xxx

    Belly Rumbles created this recipe in conjunction with Delamere Dairy, but all opinions remain her own.

    Printable Recipe

    Prawns Saffron and Almond Goats Butter on a large white platter

    Prawns, Saffron and Almond Goat Butter Recipe

    Recipe Author: Sara McCleary
    A simple goat butter recipe using large plump butterflied prawns. Accompanied by a toasted almond goat milk butter sauce flavoured with saffron, lemon zest, and white wine. Serve with a squeeze of lemon and crusty fresh bread to mop up saucy remains.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Main (entree)
    Cuisine Belly Rumbles Original, French
    Servings 4 people
    Calories 395 kcal

    Ingredients

    • 6 - 20 large prawns cleaned and butterflied
    • 125 grams (½ cup) Delamere Dairy goat butter
    • 100 grams (¾ cup) almonds slivered
    • Saffron a good pinch
    • Zest of half a lemon
    • ½ teaspoon chicken stock powder
    • 125 ml (½ cup) dry white wine
    • 65 ml (¼ cup) water
    • 2 tablespoons chopped fresh parsley
    • Crusty bread and extra lemons to serve

    Instructions
     

    • Remove heads and split prawns down the middle from underneath, top to bottom with a sharp knife. Do not cut all the way through, you are butterflying them and want to keep the shell and tail attached to the prawn meat.
    • Press the prawns flat and devein. Clean out the mustard if you wish to.
    • Heat a large non stick frying pan over a medium heat. Add a tablespoon of goat butter (from the 125g) to the pan and sauté the prawns, in batches, flesh side down for around 2 minutes. Then flip the prawns over and cook until they lose their translucency. Add more goat butter between batches as needed.
    • Place prawns on a plate, cover and set to the side.
    • Place remaining butter into the pan and swizzle around the pan as it melts.
    • Add almonds, stirring continuously, cook until lightly browned.
    • Then add a good pinch of saffron, continue stirring until almonds and butter start to colour.
    • After a couple of minutes add lemon zest, wine, water and chicken stock powder to the pan, stir well.
    • Bring to a slow simmer and cook for a couple of minutes.
    • Add prawns back to the pan. You will need to do this in a couple of batches. Coat prawns with the butter sauce, turning the prawns over to coat well and finish cooking.
    • Once coated and cooked place on a serving plate and cook the remaining prawns.
    • Then spoon almonds and the rest of the sauce over your prawns.
    • Serve immediately with crusty bread to mop up the sauce.

    Notes

    Don't Over Cook Your Prawns
    At stage one of cooking, make sure you sauté them until they just lose their translucency. Cook in batches, do not over crowd your fry pan.
    If you over cook them at this stage, you will end up with rubbery prawns. Remember that they will be placed back in the pan to finish cooking and infuse with the butter sauce before serving.
    Where to find Goat Butter
    Goat Butter can be found in specialty food stores and delicatessens.
    If you are in Australia you can find Delamere Goat Butter at IGA stores Nationally, Foodworks (Vic), Harris Farm stores (NSW) and Ritchies stores (Vic & Tas).
    WHAT TO DO WITH ANY LEFTOVERS
    Unlike revenge, this dish is best eaten hot off the cooktop. Any leftover prawns should be stored in an airtight container in the fridge (not suitable to freeze). Leftover prawns are delicious on bread rolls with some lettuce, mayo and a squeeze of lemon. Alternatively add them to a salad.

    Nutrition

    Calories: 395kcalCarbohydrates: 6gProtein: 5gFat: 37gSaturated Fat: 6gSodium: 357mgPotassium: 222mgFiber: 3gSugar: 1gVitamin A: 1285IUVitamin C: 2.6mgCalcium: 81mgIron: 1.1mg
    Keyword how to use goat butter, pan fried shrimp recipe, recipe using goat butter
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Reader Interactions

    Comments

    1. Son Tran

      March 21, 2019 at 6:15 pm

      5 stars
      This is such a simple recipe, I’m loving it. Will have a go at making this next weekend.

      Reply
    2. Andrew

      March 16, 2019 at 5:44 pm

      5 stars
      Love almonds with butter, they would be perfect with prawns. Using goat butter is an interesting twist, will have to give it a go.

      Reply
    3. Kelly

      March 16, 2019 at 5:41 pm

      5 stars
      This is such a simple recipe, I'm loving it. Will have a go at making this next weekend. I am keen to try goat butter...... but if I can't find it, can I use normal butter?

      Reply
    4. Jen

      March 16, 2019 at 5:40 pm

      5 stars
      These prawns look really delicious. I have never used goat butter before, totally curious now!

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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