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), 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
- 500g/ 1lb prawns (shrimp) (, peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1))
- 1/2 tspcooking/koshfer salt
- 1/2 tspblack pepper
- 3 tbspextra virgin olive oil ((separated))
- 3 tspfinely minced garlic cloves (~ 4 cloves) ((use knife, not crusher/mincer))
- 40g/ 3 tbsp unsalted butter (, cut into 1.5cm / 1/2" cubes (Note 2))
- 1/4 cupchardonnay or other dry white wine ((Note 3))
- 1 tbsplemon juice
- 1 tbspparsley, finely chopped ((garnish))
- 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