Description
This Garlic Prawns (Shrimp) recipe delivers a vibrant and flavorful dish featuring succulent prawns marinated briefly and sautéed with garlic, butter, white wine, and lemon juice. Perfect as a quick appetizer or main dish served with bread for mopping up the delicious sauce.
Ingredients
Scale
Prawns Marinade
- 500g / 1lb prawns (shrimp), peeled and deveined, tail on (unpeeled weight 1kg/2lb)
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
Cooking Ingredients
- 2 tbsp extra virgin olive oil
- 3 tsp finely minced garlic cloves (~4 cloves, use knife not crusher/mincer)
- 40g / 3 tbsp unsalted butter, cut into 1.5cm / 1/2″ cubes
- 1/4 cup chardonnay or other dry white wine
- 1 tbsp lemon juice
Garnish and Serving
- 1 tbsp parsley, finely chopped
- Lemon wedges
- Bread for mopping!
Instructions
- Marinate the Prawns: Place the peeled and deveined prawns into a bowl with 1 tablespoon of olive oil and the black pepper. Gently toss the prawns to evenly coat them in the oil and pepper, then let them rest for 20 minutes. Do not marinate longer to avoid the salt drawing out moisture causing the prawns to sweat.
- Cook Garlic and Prawns: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the finely minced garlic cloves and sauté for about 30 seconds until fragrant but not browned. Add the marinated prawns to the skillet and cook for 2-3 minutes, turning occasionally until they start to turn pink.
- Add Butter and Wine: Reduce the heat slightly and add the cubes of unsalted butter to the skillet, allowing them to melt. Pour in the dry white wine and continue cooking for another 2-3 minutes, stirring gently to coat all the prawns and reduce the wine slightly.
- Finish with Lemon Juice: Stir in the tablespoon of fresh lemon juice and salt to taste. Cook for an additional minute until everything is combined and heated through.
- Serve and Garnish: Transfer the garlic prawns to a serving dish. Sprinkle the finely chopped parsley on top and garnish with lemon wedges. Serve immediately with bread for mopping up the flavorful sauce.
Notes
- Note 1: Using peeled and deveined prawns with tails on provides ease of eating while maintaining a good presentation.
- Note 2: Cutting the butter into cubes helps it melt evenly into the sauce.
- Note 3: Chardonnay or any dry white wine adds acidity and depth to the sauce; it can be replaced with a light cooking wine if preferred.
- Do not marinate prawns for longer than 20 minutes to prevent excess moisture loss.
- Use a knife to mince garlic finely instead of a crusher or mincer to avoid bitterness.
- Serving with crusty bread is recommended for dipping into the delicious garlic butter sauce.
