Garlic Butter Prawns
Ingredients
- 600 gWild shrimp (peeled)
- 4 pcGarlic (finely minced)
- 60 gSalted butter (in cold cubes)
- 2 tbspExtra virgin olive oil
- 50 mlDry white wine
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchBlack pepper ground
Method
Firm, translucent prawns coated in a frothy garlic-infused butter. The lemon acidity cuts through the richness for a clean finish on the palate.
- 1
Peel the prawns, keeping the tails on for presentation. Remove the dark vein along the back with a small blade. Pat dry thoroughly with paper towels to ensure good browning during cooking.
- 2
In a large pan, heat the olive oil and a knob of butter. When it starts to sizzle, add the minced garlic. Infuse over medium heat without browning; the garlic must stay white to avoid bitterness.
- 3
Increase the heat and toss the prawns into the pan. Sear for 2 minutes per side. The flesh should turn from translucent grey to opaque pink. The juices should lightly caramelize at the bottom of the pan.
- 4
Deglaze with white wine, scraping the bottom with a spatula to release the juices. Let reduce by half. Add the remaining cold butter in pieces and stir vigorously to create a smooth emulsion that coats the spoon.
- 5
Off the heat, squeeze the lemon juice over everything. Sprinkle with chopped flat-leaf parsley and a pinch of black pepper. Toss one last time to coat every prawn thoroughly.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan; cook in two batches if needed so the prawns sear instead of boiling in their own juices.
- The butter must be very cold when added at the end to create a stable, glossy emulsion.
How long does this dish keep?
Consume immediately. Reheated prawns will turn rubbery.
