Description
Delicious and easy-to-make Garlic Prawns featuring fresh prawns marinated with olive oil and pepper, then cooked with garlic, butter, and a splash of white wine. Perfect as a main dish or starter, served with lemon wedges and bread for mopping up the flavorful sauce.
Ingredients
Scale
Seafood
- 500g / 1lb prawns (shrimp), peeled and deveined, tail on (unpeeled weight 1kg/2lb)
Seasonings
- 1/2 tsp cooking kosher salt
- 1/2 tsp black pepper
Oils and Fats
- 3 tbsp extra virgin olive oil (separated)
- 40g / 3 tbsp unsalted butter, cut into 1.5cm / 1/2″ cubes
Liquids
- 1/4 cup chardonnay or other dry white wine
- 1 tbsp lemon juice
Garnish
- 1 tbsp parsley, finely chopped
- Lemon wedges
Serving
- Bread for mopping
Instructions
- Marinate the prawns: In a bowl, place the prawns along with 1 tablespoon of olive oil and the black pepper. Gently toss everything together to coat the prawns evenly. Let them rest for 20 minutes, but do not exceed this time to avoid the prawns sweating due to salt.
- Heat remaining olive oil: Place a large frying pan over medium-high heat. Add the remaining 2 tablespoons of olive oil and allow it to warm up.
- Add prawns to the pan: Add the marinated prawns to the hot pan in a single layer. Cook them for about 2 minutes on one side until they just start turning pink.
- Add garlic and butter: Add the finely minced garlic to the pan, stirring it in carefully so it does not burn, then add the cubes of unsalted butter. Continue cooking while stirring gently for another 2-3 minutes until prawns are cooked through and the butter has melted into a flavorful sauce.
- Deglaze with wine and add lemon juice: Pour in the dry white wine to deglaze the pan, letting it sizzle and reduce slightly for about 1 minute. Then stir in the fresh lemon juice to brighten the flavors.
- Finish and garnish: Remove the pan from heat. Sprinkle the finely chopped parsley on top. Serve immediately with lemon wedges and bread to mop up the delicious garlic butter sauce.
Notes
- Use a knife to finely chop the garlic instead of a crusher or mincer to avoid splattering and burning on high heat.
- Add garlic partway through cooking to prevent it from burning and keep its fresh flavor.
- A splash of white wine enhances flavor and stops garlic from burning.
- Serves 2-3 as a main dish, or 4-5 as a starter.
- Serve with fresh bread for mopping up the sauce.
Nutrition
- Serving Size: 220 g
- Calories: 311 kcal
- Sugar: 1 g
- Sodium: 1267 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 343 mg
