Easy prawns with garlic butter and parsley, served with rice – really tasty and truly satisfying.
What could be more satisfying than the delicious flavours of prawns, parsley, and garlic butter for a light and healthy lunch. They are moist yet crispy on the outside with a the perfect sauce to go with it. This simple recipe is super fast to make and very rewarding.
If you are using fresh prawns, clean them but leave the tails on. Soak them in a bowl of brined water (enough to cover the prawns) with 1 tablespoon salt* and cover. Keep in the fridge for 15 minutes to up to 24 hours in the fridge. Simply drain them before use (for the recipe, adjust the amount of salt you use accordingly if you are using this method). Towel dry the prawns before cooking.
Depending on the size of your skillet and prawns, you can cook them in two batches if your cannot fit them all in one layer.
The dish leaves a wonderful dipping sauce in the pan, which is the amount of olive oil and butter used to start with. Toss the prawns in it for a blow-your-socks-off flavour.
Serve with this easy recipe for rice
*the brined water should be salty as the sea.
Prawns with Parsley and Rice
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 tablespoon garlic, minced
- 12 fresh prawns, cleaned
- 2 spring onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red chilli flakes
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons balsamic or apple cider vinegar or liquid of your choice for deglazing
- 1/2 lemon cut into 2 wedges
- 1 teaspoon fresh parsley, chopped for garnish
- In a medium pan, heat the olive oil and melt the butter on low heat. Add the garlic and allow to soften. Turn heat to medium and add the prawns in one layer, adding the spring onions and parsley. Cook the prawns on one side till they curl up, then reduce heat and turn prawns over. Once they are no longer translucent (they are pink and opaque), remove from flame. (Be careful not to overcook them)
- Remove the prawns from pan. Taste remaining sauce for salt, adding more if necessary and add red chilli flakes. Deglaze the pan, using the balsamic vinegar (or liquid of your choice) reducing the sauce till syrupy. Turn off the heat and return the prawns to the pan, to coat evenly with sauce. Sprinkle with salt to taste, black pepper and more fresh parsley. Serve with lemon wedges.
This recipe was added to the #CookBlogShare linkup