Ah, garlic prawns—a dish that’s an absolute rollercoaster of flavor! There’s something about the creamy, garlicky goodness that just wraps you up like a warm hug on a chilly evening. Honestly, I once missed a concert because I couldn’t stop savoring each bite.
Steps
- If you have time, marinate the prawns with olive oil, salt, and pepper for 20 minutes. Ensure not to exceed this time to prevent the prawns from becoming watery.
- Heat olive oil in a large non-stick pan over high heat. Sear half of the prawns for 45 seconds on each side, using tongs for turning, then remove them from the pan.
- Repeat the searing process with the remaining prawns and then return the first batch to the pan.
- Add garlic to the pan and toss the prawns for 30 seconds to infuse the flavors.
- Pour in white wine and allow it to sizzle and evaporate quickly, which should take about 30 seconds.
- Add butter and lemon juice to the pan, swirling to melt the butter and combine the flavors.
- Quickly mix in chopped parsley, then transfer the prawns and sauce to a serving plate.
- Serve the prawns immediately with lemon wedges and crusty bread to soak up the delicious sauce.
Ingredients
- 500g / 1lb prawns (shrimp), peeled and deveined, tail on (unpeeled weight 1kg/2lb)
- 1/2 teaspoon cooking/kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra virgin olive oil (divided)
- 3 teaspoons finely chopped garlic cloves (approximately 4 cloves)
- 40g / 3 tablespoons unsalted butter, cut into 1.5cm / 1/2″ cubes
- 1/4 cup dry white wine (such as Chardonnay)
- 1 tablespoon lemon juice
- 1 tablespoon parsley, finely chopped (for garnish)
- Lemon wedges (for serving)
- Bread (for serving)
Nutritional Values
Calories: 1244cal | Carbohydrates: 8g | Protein: 104g | Fat: 84g | Saturated Fat: 32g | Cholesterol: 1372mg | Sodium: 5068mg | Potassium: 492mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1248IU | Vitamin C: 36mg | Calcium: 760mg | Iron: 12mg
FAQ
- Why is white wine used in the garlic prawns recipe?
- White wine adds complexity and depth of flavor to the dish. It enhances the overall taste and helps prevent the garlic from burning during cooking.
- Can I use frozen prawns for this recipe?
- Yes, frozen prawns can be used and are often of good quality these days. Ensure they are thawed and well-drained to avoid excess moisture, which can prevent them from searing properly.
- How do I know when the prawns are cooked perfectly?
- Prawns are perfectly cooked when they curl into a “C” shape. If they curl into a tight “O” shape, they are overcooked.
- What should I serve with garlic prawns?
- Garlic prawns are best served with crusty bread to mop up the delicious garlic butter sauce. Additional lemon wedges can also be provided for extra flavor.
- Is marinating the prawns necessary?
- Marinating is optional. A brief 20-minute marinade can enhance flavor, but it’s not crucial to the dish’s success. Avoid marinating for too long, as it may draw out moisture from the prawns.
Tips
- Chop, Don’t Press: Instead of using a garlic press, chop the garlic to prevent it from burning during cooking. A garlic press can create finer and juicier garlic pieces that tend to burn at high heat.
- Batch Cooking: Avoid overcrowding the pan by cooking the prawns in batches. This ensures each prawn is properly seared and not stewed, enhancing their flavor and appearance.
- High Heat and Quick Cooking: Use high heat and ensure the cooking time does not exceed six minutes to keep the prawns juicy and prevent them from becoming rubbery.
- Wine for Flavor and Technique: Incorporate a splash of white wine to add depth to the dish. Pour the wine into a hot pan so it sizzles and evaporates quickly, preventing the prawns from simmering and losing their seared texture.
Equipment
- Non-stick frying pan
- Tongs
