Garlic Butter Prawns

Firm, translucent prawns coated in a frothy garlic-infused butter. The lemon acidity cuts through the richness for a clean finish on the palate.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 341
• Protein: 34 g
• Carbs: 1 g
• Fat: 21 g

Ingredients

• 600 g Wild shrimp ( peeled )
• 4 piece Garlic ( finely minced )
• 60 g Salted butter ( in cold cubes )
• 2 tbsp Extra virgin olive oil
• 50 ml Dry white wine
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Black pepper ground

Instructions

1. Prawn preparation

   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. Butter infusion

   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. Searing the prawns

   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. Deglazing and mounting with butter

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately. Reheated prawns will turn rubbery.