I’ve recently come across tons of garlic infused recipes and quite frankly, I’m doing backflips in the kitchen. This Garlic Prawns recipe is no different – packed with punch and a top notch kick from the splash of dry white wine (yay), it’s certainly going to be a favourite with you as much as it’s a favourite with me.
Garlic marinade for prawns:
- 500g prawns – peeled and deveined, tail on
- 4 garlic cloves – chopped
- 1 tbsp extra virgin olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1.5 tbsp olive oil
- 50g / 3.5 tbsp unsalted butter – cut in 1.5cm
- 1/4 cup (60ml) dry white wine
- 2 tbsp lemon juice
- 2 tbsp parsley – finely chopped
- Lemon wedges
- Bread for mopping
- Marinade: Place the prawns, garlic, olive oil and pepper in bowl. Gently toss and then put 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 juices is essential.
See, simple and quick! Hope you enjoy this recipe. Please feel free to share any recipes you might have for making prawns! The more the merrier.