Butter Garlic Prawns


If you love prawns or shrimps, garlic and butter then just combine them together and you will have an absolutely divine preparation on your plate. The secret to this ravishing delight is the freshest possible prawns or shrimps. When they are fresh you hardly need much effort and the minimum of spices to bring out the fresh succulent flavor.

You can use medium or large prawns to make this mouth watering preparation. Make sure you devein the prawns. Deveining is the only tedious part here but if you are familiar or comfortable with it then it should not matter.

Butter Garlic Prawns are super easy and amazingly wonderful as a starter, good to serve with cocktails and a makes a light meal with crusty bread, soft bread, French bread or just enjoy topped on pasta. It is excellent for children and also those who enjoy food that is less spicy or without any spice. It is a healthy combination of olive oil and butter which keeps the prawns moist and succulent. A dash of lemon adds a zing to the final dish.

Just a toss in the pan with a hint of garlic, a sprinkling of aromatic herbs and deliciously soft, velvety butter will give you a dream on a plate. Enjoy… 😀

Ingredients :

  • 16 Prawns/Shrimps (shelled, deveined, washed & retain tails)
  • 8 cloves fresh Garlic (peeled, bruised & finely minced)
  • 1 tbsp. Butter (I used Amul Butter)
  • 1 tbsp. Olive Oil
  • A sprinkling of Black or White Pepper
  • Mixed Italian Herbs or as per choice (use fresh or dried as desired)
  • A few Red Chilli Flakes (optional)
  • Salt to taste

Garnishing :

  • Quarters of fresh Lime
  • Fresh Thyme – a few leaves

Procedure :
In a mixing bowl, combine prawns, half of the garlic, a sprinkling of pepper, a dash of olive oil and a little salt. Mix well and marinate for about 20 mins.

Add butter and olive oil to a moderately hot frying pan (preferably non-stick). Let the butter melt.

Add the reserved minced garlic & sauté lightly on low heat for about a minute until lightly brown.

Add the marinated prawns and sauté on medium high heat till they turn pink and cooked on both sides until just tender. Do not overcook the prawns or they will turn tough.

Sprinkle the herbs and chilli flakes (if using). Toss gently. Adjust salt and pepper to taste.

Serve hot garnished with thyme and quarters of fresh lime.

Eat immediately.

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