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1
Thaw prawns if they are frozen by running cold water over them or allowing then to thaw in the refrigerator.
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2
Preheat oven to 450 degrees F.
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3
Peel and de-vein prawns leaving the tails on.
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4
In an oven proof pot (that has a lid) heat 2 tablespoons of the butter and olive oil over low heat
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5
Add garlic until aromatic (don't let it burn!).
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6
Add Worchester, paprika, oregano, pepper, salt, hot pepper and whiskey and allow mixture to simmer for about 4-5 minutes until it thickens slightly. Add the prawns and stir.
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7
Cover the pot and pop it in the oven for about 10 minutes.
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8
While that's happening, remove the stems from the chard. Wash by dunking in a sink full of cold water then shake off excess moisture. Stack leaves on top of each other, roll up and cut into 1-inch pieces.
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9
In a large skillet, add the remaining tablespoon of butter. When it begins to bubble, add the greens.
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10
Keep them moving with tongs until they wilt. Take a taste; should taste tender, not bitter.
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11
Remove prawns from oven and transfer prawns to a separate bowl with a slotted spoon. Bring remaining sauce to a low simmer and reduce for about 5 minutes to thicken. Serve prawns with greens over rice, grits or (my favorite) polenta.
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12
Spoon some of the reduced sauce in the pot over the shrimp and greens, and then squeeze lemon over the all for a final touch.
