Simple flavours of garlic and butter. There’s nothing fancy here and that’s what I love about it!
Garlic Butter Prawns
- 2kg Prawns
- 1 Tbsp Crushed Sea Salt
- 1 Tbsp Paprika
- 200g Butter
- 1 Tbsp Olive Oil
- 1 Tbsp Garlic (minced)
- Lemon wedges
- If the prawns are frozen, allow to defrost.
- Butterfly the prawns. To butterfly, I use a pair or small sharp scissors to cut the prawn along the spine from the base of the head until the top of the tail. Leave the tail and head on.
- De-vein the prawns. To de-vein the prawns, run your fingers along the butterflied spine and pull out the visible dark vein and discard.
- Once you have butterflied and de-veined, run the prawns under cold water to clean properly.
- Allow excess water to drain off the prawns and place on a tray.
- Combine the paprika and salt. Sprinkle this spice mix on the exposed meat of the prawns where you have butterflied them. (You can sprinkle any excess spice mix over the tray of prawns when done).
- In a large skillet on medium heat, melt the butter and olive oil.
- When bubbling add the garlic and cook for a minute.
- You will need to work in batches as all the prawns will not fit in the skillet at once.
- Place the prawns in the bubbling mixture on their backs and allow to cook for 4 minutes. Remove from the pan and set aside in the tray.
- Repeat with remaining prawns until all the prawns have been cooked.
- Once you have completed this step with all the prawns, place back in the skillet, this time on their sides and cook for a further 3 minutes, tossing them over half way.
- Repeat until all the prawns have been cooked.
- Enjoy with a squeeze of lemon and some lemon mayonnaise. (Lemon Mayonnaise: 4 Tbsp of mayonnaise and the juice of 1 lemon).
- I worked in the sink to defrost, butterfly and de-vein the prawns. It makes it easy to clean up the mess, rinsing while you go.
- I found the easiest tool to work with the prawns in the skillet was a pair of tongs.
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