Mmmm… Prawns
This is such an easy recipe! It’s just divine! I’m throwing together the recipe amounts here. I make this all the time and I never measure. I just do it according to taste. I always hated those kind of cooks cuz I could never get the recipe from them cuz it was always like, “but add more if it doesn’t taste right or look right, etc.” Here I am doing and saying the same thing. Make it a couple times and you can adjust it to your own pallet.
This is an excellent appetizer! I eat it while it’s hot right on the stove… very rarely does it even make it to the table!… unless I’m having guests.
Garlic Prawns.
1/2 Cup of butter (or more)
1 Tbsp. of minced garlic (or more)
pinch of salt (or more)
pinch of fresh ground pepper (or more)
2 Cups of fresh or frozen prawns (or more)
1/8 - 1/4 cup of white wine (optional)
1. If using frozen prawns thaw them out in cool- lukewarm water. There’s usually instructions on the package.
2. Add the butter and garlic in a frying pan. Melt the butter on low heat. (I like this better without wine (again it’s down to personal taste), but if you use white wine, I would add this as well.) Heat the butter mixture, but watch closely and DO NOT BURN the butter or get it too hot. It will add a bad flavor.
3. Add fresh or defrosted prawns into the pan. Lay the prawns down flat in the frying pan. Once the prawn has turned a lovely shade of pink, flip the prawn over to the other side.
4. While the last side is cooking I add the pepper and salt. I grind my pepper mill over the prawns and sprinkle just a wee bit of salt. I use salted butter so I don’t need to use much salt. If you use unsalted butter then use more salt. Don’t overcook the prawns.
Once both sides have turned pink, dump into a deep plate and serve immediately. These need to be eaten HOT that’s why I like eating them right out of the pan as they are finishing cooking. Mmmmm.