Garlic Prawns
This is fabulous and so so easy to make. This is a 10 minute meal, including preparation time.
I serve this with crusty bread to soak up all the oil and garlic, but If you wanted to stir this through pasta, I think it would be delicious.
I use frozen prawns as I think they have an amazing crisp bite to them, the prawns are firm and just amazing. When I buy prawns from the shop already defrosted, I find them soft and just not as good. So I always have a bag of frozen prawns in my freezer. When I plan ahead, I just leave the frozen prawns to defrost in the fridge overnight, then the next day, I place them in a strainer to completely defrost. When pressed for time I just run them under cold water to speed up defrosting.
If you buy prawns with the shells on, remove head and body shell, leave the tail on, it looks good, and if serving as finger food, it acts as a handle. Remember to remove the digestive tract. To do this with a sharp paring knife, carefully cut a thin slit down the back of each one and remove the digestive tract
You could use butter instead of oil, but we do love extra virgin olive oil in my house. You could even use a combination of the two.
The recipe cooking time is a guide, thick, big prawns will take longer than small skinny ones.
The key is to not overcook the prawns, just cook them until cooked through, you can see them change colour. Watch the thickest part at the very top of the prawn, it is your guide to cooking prawns here.
Some people add the garlic first, I don't as I don't want to burn it, but if you want to have your garlic cooked more, just add the prawns to the pan and the garlic around it from the beginning, not after the first flip. This would work if your prawns are small, but if you have big thick ones, you could burn the garlic before the prawns are cooked through.
Most importantly use this recipe as a guide, you want more garlic add it, you want less, remove some etc. You could add lemon rind at the end also.
This is a quick and easy and so delicious fast mid week meal idea we all love, I know you will to.
I serve this with crusty bread to soak up all the oil and garlic, but If you wanted to stir this through pasta, I think it would be delicious.
I use frozen prawns as I think they have an amazing crisp bite to them, the prawns are firm and just amazing. When I buy prawns from the shop already defrosted, I find them soft and just not as good. So I always have a bag of frozen prawns in my freezer. When I plan ahead, I just leave the frozen prawns to defrost in the fridge overnight, then the next day, I place them in a strainer to completely defrost. When pressed for time I just run them under cold water to speed up defrosting.
If you buy prawns with the shells on, remove head and body shell, leave the tail on, it looks good, and if serving as finger food, it acts as a handle. Remember to remove the digestive tract. To do this with a sharp paring knife, carefully cut a thin slit down the back of each one and remove the digestive tract
You could use butter instead of oil, but we do love extra virgin olive oil in my house. You could even use a combination of the two.
The recipe cooking time is a guide, thick, big prawns will take longer than small skinny ones.
The key is to not overcook the prawns, just cook them until cooked through, you can see them change colour. Watch the thickest part at the very top of the prawn, it is your guide to cooking prawns here.
Some people add the garlic first, I don't as I don't want to burn it, but if you want to have your garlic cooked more, just add the prawns to the pan and the garlic around it from the beginning, not after the first flip. This would work if your prawns are small, but if you have big thick ones, you could burn the garlic before the prawns are cooked through.
Most importantly use this recipe as a guide, you want more garlic add it, you want less, remove some etc. You could add lemon rind at the end also.
This is a quick and easy and so delicious fast mid week meal idea we all love, I know you will to.
Recipe
1/4 cup extra virgin olive oil
16 raw prawns, about 750g
3-4 cloves garlic, finely chopped
2-3 tablespoons chopped parsley
16 raw prawns, about 750g
3-4 cloves garlic, finely chopped
2-3 tablespoons chopped parsley
Place oil in your pan, I like it to cover the surface. Place over a high heat, when heated, add prawns in a single layer. Cook for a about a minute, check one, if it has changed to orange, turn them over.
Leave for 10 seconds then reduce heat to medium, add the garlic and parsley, stir it gently through without flipping the prawns over, cook for about a minute or until the prawns are nearly cooked, you don't want the garlic to burn, you just want it gently fried. Stir the garlic and prawns to combine well.
Serve in pan or on a platter with crusty bread to soak up the garlic and oil.
Leave for 10 seconds then reduce heat to medium, add the garlic and parsley, stir it gently through without flipping the prawns over, cook for about a minute or until the prawns are nearly cooked, you don't want the garlic to burn, you just want it gently fried. Stir the garlic and prawns to combine well.
Serve in pan or on a platter with crusty bread to soak up the garlic and oil.
Enjoy!