- 600 grams prawns
- 1/2 cup butter, halved
- Olive oil
- Sea salt
- 8 cloves garlic, finely chopped
- 2 teaspoons pimenton de La Vera (picante)
- 1-2 lemons, quartered, to serve
INSTRUCTIONS:
- Butterfly your prawns. Keep the heads attached (there is a lot of good stuff in there and you want this to seep out into the butter). Sprinkle the cut side of the prawns with sea salt and 1 teaspoon of the pimenton.
- Heat a skillet over medium heat and add half the butter (1/4 cup) and a swirl of olive oil (this keeps the butter from burning). When the butter is all melted and the froth subsiding, add the garlic, letting this sizzle for a bit but not get brown.
- Add the prawns, cut side down, in one layer. Do not crowd the pan – do this in batches if they don’t all fit (adding bits more butter if needed in between batches). The prawns cook very fast so watch them closely as you do not want to overcook them. As soon as you see the underside turn orange flip them and cook on the shell side. Sprinkle in the other teaspoon of the pimenton between batches and shake the pan so the melted butter/oil becomes fragrant and red. When the garlic starts to brown, fish them out with a spoon and set aside.
- Melt the remaining 1/4 cup of butter in a small pan or in a bowl in the microwave. Set aside.
- Remove the cooked prawns to a dish or a plate. Drizzle over the remaining buttery pan juices and the toasted garlic. Serve with lemon wedges and the bowl of melted butter on the side for those who want more. Serve and enjoy immediately!
Source:80's Breakfasts
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