Peel And Eat Garlic Prawns

By Chef Aji Joseph

One of the easiest recipes to make this prawn preparation is with garlic, olives, chili flakes and parsley, which makes it very exotic, and the addition of white wine lifts the dish to a different level. The quick cooking retains all the goodness and flavor of the prawns. The outside shell turns a beautiful orangish red, and that’s quite a visual treat.

Ingredients:

250 gm Prawns with shell

30 ml Olive oil (pomace)

10 cloves Garlic, sliced

1 tsp Chili flakes

5 Black olives, sliced

5 Green olives, sliced

50 ml White wine

2 tbsp Parsley, chopped

1 tsp Salt

20 gm Butter

4 Lemon wedges

Ingredients for Butter Sauce:

50 gm Butter (salted)

Juice of half a Lemon

2 pinches Parsley, chopped

Instructions:

Prepare Prawns:

 Detach and remove the prawn heads, discard them.

With a sharp knife, slit open the top or hump side of the prawn along with the shell.

Slightly open the slit portion and remove the veins under running water.

Sauté Garlic

 Heat up a non-stick saucepan.

Add olive oil and sliced garlic, sauté until golden.

Add Flavor:

 Add chili flakes to the sautéed garlic.

Drop the cleaned prawns into the hot pan and toss.

Enhance with Wine and Olives:

Pour in the white wine.

Add olive slices and salt.

Toss until the white wine is evaporated.

Final Touch:

 Add chopped parsley, lemon wedges, and butter to the pan.

Toss again, ensuring the butter coats the prawns for a buttery and silky texture.

Avoid allowing the butter to burn.

Serve:

 Transfer the prawns to a serving dish.

Garnish with additional chopped parsley.

Prepare Butter Sauce:

 Soften the butter and mix it with lemon juice and chopped parsley to form a soft butter dip.

Serve with Butter Lemon Dip:

 Serve the prawns alongside the prepared butter lemon dip.

Enjoy your flavorful Prawn with Garlic and Olive Butter Sauce!