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Easy garlic prawns
Throw these prawns together at the drop of a hat for an easy, elegant main dish or starter. This dish is full of flavour, and it's all in the technique!
Ingredients
Serves: 4
- 1 1/2 tablespoons olive oil
- 450g prawns, peeled
- salt to taste
- 6 cloves garlic, very finely chopped
- 1/4 teaspoon red chilli flakes
- 3 tablespoons lemon juice
- 1 tablespoon caper brine
- 1 1/2 teaspoons cold butter
- 5 tablespoons chopped flat leaf parsley, divided
- 1 1/2 tablespoons cold butter
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- Heat olive oil in a heavy frying pan over high heat until very hot. Place prawns in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season prawns with salt; cook and stir until they begin to turn pink, about 1 minute.
- Stir in garlic and red chilli flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and prawns are pink and opaque, about 2 to 3 minutes.
- Remove prawns with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve prawns topped with the pan sauce. Garnish with remaining parsley.
See it on my blog
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Reviews & ratings
Average global rating:
(1054)
Reviews in English (795)
Absolutely delicious. Almost skipped the caper brine but decided on a last minute trip to the store for it. Absolutely worth it as it adds a certain zing. Company or weeknight - couldn't be better! Be sure to watch the video: it is short and gives helpful instructions. - 01 May 2012 (Review from Allrecipes US | Canada)
I love this! I didn't have caper brine, but it still turned out perfect to me. I added some chicken cubes (as I didn't have enough shrimp on hand at the time), cooked first before the shrimp as it needs more time. I served this with pasta for a quick dinner, yum!! - 10 Apr 2012 (Review from Allrecipes US | Canada)
So tasty, and so simple. I also did not have caper brine, but used green olive juice instead. Rave reviews all around. - 29 Apr 2012 (Review from Allrecipes US | Canada)