Garlic Prawns (Shrimp)
Ingredients
- 500g / 1lb prawns (shrimp), peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)
- 1/2 tsp cooking/koshfer salt
- 1/2 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
- 40g / 3 tbsp unsalted butter, cut into 1.5cm / 1/2" cubes (Note 2)
- 1/4 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
- 1
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),.
- 2
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.
- 3
Cooking - Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.
- 4
Cooking - Return first batch of prawns back into pan.
- 5
Cooking - Garlic – Add garlic then stir for 30 seconds.
- 6
Cooking - Add wine – it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates – around 30 seconds.
- 7
Cooking - Butter & lemon: Scatter butter across pan, add lemon juice. Swirl butter around the pan until it melts, then toss through the parsley.
- 8
Cooking - 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!
