Garlic Prawns (Shrimp!)
Recipe video above. Hands down, my favourite way to cook fresh prawns (shrimp). 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), only marinate for 20 minutes and the splash of wine gives this a flavour edge as well as stopping the garlic from burning. Serves 2 as a main, 4 as a starter.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 300 g / 10 oz prawns (shrimp) , peeled and deveined, tail on (Note 1)
- 2 garlic cloves , finely chopped (don't use crusher/mincer)
- 2 1/2 tbsp extra virgin olive oil (separated)
- 1/4 cup (60ml) dry white wine (Note 2)
- Salt and pepper
- 1/2 lemon , plus wedges to serve
- Finely chopped parsley , for garnish
Place the prawns, garlic and 1 1/2 tbsp olive oil in a bowl. Use your fingers to toss gently, then set aside for 20 minutes (no longer!).
Heat the oil in a large skillet over high heat. When you see wisps of smoke, add the prawns (work in batches if needed) and shake pan to spread out in a single layer (don't crowd the pan).
Cook prawns for 1 minute, turning and tossing.
Pour wine over the prawns, it will sizzle and bubble. Shake the pan and cook for for around 1 minute until the prawns change from translucent to white/pink and most of the wine is evaporated. (Note 4)
Sprinkle with salt and pepper (remember prawns are naturally salty), toss.
Transfer prawns to plate, squeeze over lemon juice, sprinkle with parsley and finish with more olive oil.
1. Fresh prawns is best but this recipe works fine with frozen too. Thaw and pat dry before using. Refer to video for how to peel fresh prawns!
2. A dry white wine is best. Wine adds an edge to the flavour that takes this up a notch, so don't skip it! If you can't consume alcohol, use chicken or vegetable broth.
3. Cook in batches if required. Don't crowd the pan - the prawns will stew rather than sear. You don't get charring on the prawns because of the addition of the wine. It's what stops the garlic from burning.
COOKING ON THE BBQ: Fantastic cooked on a smoking BBQ on the flat plate side, not the grill because you can't pour the wine on it! Heat the BBQ until hot and if it's already well oiled from years of use, you won't need extra oil (remember the prawns/shrimp are marinated in oil). When you see wisps of smoke off the BBQ, it's ready! Then just cook per recipe. BBQ is great because you can make loads in one go.
4. HOW TO TELL A PRAWN IS COOKED: Prawn hangs straight = raw, curled in "C" shape = perfectly cooked, curled tightly in an "O" shape = overcooked (noooo!!!)
5. Garlic Prawns are shown with a Corn Salad.
6. Nutrition per serving, assuming 2 servings (enough for a main):
Serving: 220g | Calories: 363kcal