Garlic Butter Shrimp (Prawns)

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Garlic Butter Shrimp (Prawns)

These garlic butter shrimp (or prawns as we call them over my way in Australia) are pan fried to perfection and then tossed through a rich garlic butter sauce.

Prep Time5

Cook Time10

Course: Appetizer, dinner, Main Course

Cuisine: Mediterranean

Servings:

Author: Daen Lia

Ingredients

1 lb shrimp peeled and de-veined
2 tablespoon olive oil
¼ cup white wine
½ lemon juiced
5 tablespoon butter
6 garlic cloves minced
1 chilli finely sliced (optional)
¼ cup parsley finely chopped

Instructions

Prep shrimp: Place the shrimp into a large bowl and season with a pinch of salt and pepper and 1 tablespoon of olive oil. Coat well.
Sear shrimp: In a large fry pan, bring the remaining olive oil to heat over a medium - high heat. When the oil starts to shimmer, add the shrimp to the pan and sear for 1 - 2 minutes on each side or until the shrimp turns pink and begins to curl. Remove the shrimp from the pan.
Make the sauce: Deglaze the pan with the white wine and cook until most of the wine has been absorbed. Add the lemon juice and stir through. Turn the heat to low - medium and add the butter to the pan and cook until you have a thick and creamy sauce. Continue to stir until the sauce has combined and reached your desired consistency.
Finish: Add the shrimp back to the pan with the garlic and chilli. Stir through for 1 - 2 minutes or until the garlic is fragrant and the shrimp are well coated in the sauce. Take the shrimp off the heat and stir through the fresh parsley. Serve immediately.

Video

Notes

Prawns or shrimp: The star of the dish. I like to use raw, peeled prawns with the tail on for extra flavour and a nice presentation. Make sure they are patted dry so they get a beautiful golden sear in the pan. You could also buy whole prawns that you peel yourself as the prawn heads and shell can be tossed through the hot oil for a little extra flavour! Frozen prawns will also work, just defrost them the night before and make sure you pat them dry as they carry with them a little extra moisture.

White wine: This can be excluded if you do not wish to cook with wine. Add a little extra lemon juice if needed and use the lemon juice to de-glaze the pan.

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