Prawns with Butter Sauce
Prawns with shell: 250 gm
Olive oil (pomace): 30 ml
Prawns (head removed and shell cut open, inside intestine removed): 250 gm
Garlic slices: 10 cloves
Chili flakes: 1 tsp
Olive slices: 5 black & 5 green olives
White wine: 50 ml
Parsley: 2 tbsp
Salt: 1 tsp
Butter: 20 gm
Lemon wedges: 4
Ingredients for butter sauce:
Butter (salted): 50 gm
Lemon juice: half a lemon
Chopped parsley: 2 pinches
Detach and remove the prawn heads and 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.
Heat up a non-stick saucepan.
Add olive oil and sliced garlic, and sauté until golden.
Add the chili flakes to the pan.
Drop the cleaned prawns into the hot pan and toss them.
Add the white wine, olive slices, and salt. Toss until the white wine evaporates.
Add the chopped parsley, lemon wedges, and butter. Toss again, making sure not to allow the butter to burn but to coat the prawns, giving them a buttery and silky coating.
Transfer the prawns to a serving dish and garnish with some chopped parsley.
Serve the prawns along with the butter lemon dip.
To make the butter sauce:
Soften the butter and mix it with the lemon juice and chopped parsley to form a soft butter dip.
Enjoy your peel and eat prawns!