Garlic Prawns (Shrimp)
Hands down, my favourite way to cook fresh prawns! Simple and fabulous, the 3 tips for top notch garlic prawns is to chop rather than use a mincer for the garlic (it splatters and burns on high heat), add the garlic partway through cooking (else it burns), and a splash of wine gives this a flavour edge as well as stopping the garlic from burning. Serves 2 – 3 as a main, 4 – 5 as a starter.
Ingredients
- 500 g prawns shrimp , peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)
- ½ tsp cooking/koshfer salt
- ½ tsp black pepper
- 3 tbsp extra virgin olive oil separated
- 3 tsp finely minced garlic cloves ~ 4 cloves (use knife, not crusher/mincer)
GARLIC BUTTER SAUCE
- 40 g unsalted butter cut into 1.5cm / 1/2" cubes (Note 2)
- ¼ cup chardonnay or other dry white wine Note 3
- 1 tbsp lemon juice
- 1 tbsp parsley finely chopped (garnish)
SERVING
- ▢ Lemon wedges
- ▢ Bread for mopping!
Instructions
- Marinade: Place the prawns, 1 tablespoon olive oil and pepper in bowl. Gently toss then set aside for 20 minutes (no longer else the prawns will sweat from the salt),.
- COOKING
- Sear in batches: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Place half the prawns in the pan then sear each side for just 45 seconds, using tongs to turn.
- Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.
- Return first batch of prawns back into pan.
- Garlic – Add garlic then stir for 30 seconds.
- Add wine – it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates – around 30 seconds.
- Butter & lemon: Scatter butter across pan, add lemon juice. Swirl butter around the pan until it melts, then toss through the parsley.
- Serve: Transfer the prawns and all the butter sauce onto a serving plate. Serve with extra lemon wedges. Bread for mopping is essential – try this simple Crusty Artisan Bread!
Notes
This recipe is sponsored by Mediterranean Supermarket