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1
Finely chop enough fresh morels or reconstituted morels to measure 1/2 cup (packed); reserve remaining morels.
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2
Melt 1 tablespoon butter in medium nonstick skillet over medium heat.
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3
Add 1/4 cup shallots and garlic; saute 1 minute.
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4
Add chopped morels and thyme; saute 2 minutes.
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5
If using dried morels, add reserved soaking liquid to skillet, leaving any sediment behind.
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6
Increase heat; boil until almost all liquid evaporates, about 8 minutes.
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7
Transfer morel mixture to small bowl; cool.
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8
Mix remaining 7 tablespoons butter into morel mixture.
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9
Season lightly with salt and pepper.
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10
(Morel butter can be prepared 1 day ahead.
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11
Cover and chill.)
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12
Using scissors, cut along back shell of each prawn all the way up to tail, exposing vein; pull out vein.
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13
Turn prawns over.
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14
Using small sharp knife and starting just below tail end, butterfly each prawn by cutting 1/4-inch-deep slit to opposite end.
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15
Place prawns, shell side down, on rimmed baking sheet.
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16
(Can be made 6 hours ahead.
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17
Cover; chill.)
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18
Preheat oven to 500F.
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19
Melt 2 tablespoons morel butter in heavy large skillet over medium-high heat.
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20
Add remaining 1/2 cup shallots; saute until golden, about 3 minutes.
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21
Add remaining whole fresh morels or reconstituted morels and saute until tender, about 4 minutes.
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22
Meanwhile, spread 1 teaspoon morel butter over each giant prawn (or 1/4 teaspoon over each of 24 large prawns).
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23
Roast just until prawns are opaque in center, about 7 minutes for giant prawns or 4 minutes for large prawns.
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24
Top prawns with remaining morel butter, dividing equally.
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25
Return to oven just long enough to melt butter slightly, about 10 seconds.
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26
Transfer prawns to plates.
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27
Serve sauteed morels alongside.
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28
*If using dried morels: Bring 3 cups water to boil in medium saucepan.
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29
Add dried morels.
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30
Remove from heat.
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31
Cover; let steep 1 hour.
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32
Using slotted spoon, transfer morels to bowl.
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33
Reserve soaking liquid.
