Recipe video above. 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), 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.
Course: Main, Starter
Keyword: Garlic Prawns, Garlic shrimp
Garlic marinade for praws:
500g / 1lbprawns (shrimp), peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)
4garlic cloves, finely chopped (don't use crusher/mincer)
Marinade: Place the prawns, garlic, olive oil and pepper in bowl. Gently toss then set aside for 20 minutes.
Salt: Add salt into prawns just before cooking and toss.
Sear in batches: Heat oil and about 1/3 of the butter in a large heavy based fry pan over high heat. When the butter is melted, add half the prawns - don't crowd the pan.
Cook for 1 minute until light golden then turn with tongs. Cook 1 minute then remove onto a plate. Cook the remaining prawns also for 1 minute each side (you shouldn't need more oil).
Return first batch of prawns back into pan.
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 remaining butter across pan, add lemon juice. After butter melts, stir for 30 seconds, then remove from stove.
Garnish & serve: Transfer to serving plate, sprinkle with parsley and serve with extra lemon wedges. Bread for mopping is essential - try this simple Crusty Artisan Bread!
1. Prawns - if using frozen, thaw and drain well to remove excess moisture otherwise the prawns won't go golden, they will just stew and get watery in the pan. Use paper towels to pat dry.If using fresh/whole prawns, use 1kg/2lb (peeled weight is about half).2. Less butter - you can skip the extra butter added at the end to reduce calories. Creates sauce and makes this extra indulgent, but it's super delicious even without.3. Wine - 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.4. TIPS:
Chop garlic, don't use mincer because it will burn at the high heat
Marinading is optional
Cook in batches, 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.
Oil + butter stops butter from burning and smoking out your house
SALT - you shouldn't need loads because prawns are naturally salty.
Cook on BBQ: See this recipe.5. 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!!!)6. Nutrition per serving including ALL the sauce!