Garlic Prawns
"These are tastier than anything I've ever eaten in a restaurant, and, better still, can be made a few hours ahead of your guests arriving. The recipe can be easily adjusted to feed less or more as required. The quantities given here are for a main course. I would normally serve this with steamed rice. This recipe is adapted from English food writer, Delia Smith."
photo by gemini08
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 kg large fresh green prawns (raw)
- 100 g butter, melted
- 5 garlic cloves, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 lemon, juice of
- 1 lemon, zest of, finely grated
- fresh ground black pepper
- salt
directions
- Remove prawn heads and peel prawns, leaving tails intact.
- 'Butterfly' prawns by turning them on to their backs and, working from the tail, use a small, sharp knife to slit them almost in half lengthwise.
- Press down lightly with your hand to flatten them slightly.
- Remove and discard the 'vein' located along the length of the cut.
- Place the prawns in a single layer into a buttered baking dish.
- Now, simply combine the melted butter, garlic, lemon rind and juice, 1 tablespoon of the chopped parsley and a good pinch or two of black pepper and pour evenly over the prawns in the baking dish.
- At this stage, the dish can be covered with plastic wrap and kept in the fridge until you are ready to cook it.
- To cook, preheat oven to 230°C (450°F).
- Place the baking dish on the highest shelf of the oven.
- Cook prawns for 5-8 minutes, or until pink.
- The prawns will take more like 7-8 minutes to cook if they have been prepared earlier and chilled.
- To serve, sprinkle lightly with salt and with the reserved parsley.
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Reviews
-
I cooked this dish. It was real easy to do. I added a little Chilli to give Extra kick. And sprinkled a little Cheddar on top when serving. <br/>Wow it was so delicious. And My guest wanted more. I will be doing this again For one of Parties. And putting it on my menu. -
This was a wonderful dinner! I made it as posted, would not change a thing! I made some extra garlic butter and drizzled it over canned artichokes which I roasted in a separate dish at the same time. Served everything over parmesan orzo, absolutely delicious! -
This is simple, quick and delish. I had to use part olive oil and part butter. Added a very quick dash of white wine (Chardonnay). The lemon flavouring did take me a bit of getting used to but it worked out fine. Delish.
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This dish was fantastic.. I loved the fact that it could be prepared in advance. I can see no changes necessary. I had a package of already peeled prawns, tail still on.. This made the preparation even easier. Where we live, quite often the prawns are on sale two for the price of one.. Thanks for posting a great recipe. -
Although my DD and I loved them, my DH though that they were too garlicky...but still enjoyed them!!! I only had cooked shrimp on hand and since I was only cooking for 3, I probably had under 1 K. I used 80 gm of butter. I melted the butter and lemon juice in a skillet, added the prawns to heat up...then added the garlic at the end for the last minute of cooking. I served this with sticky rice (to catch all the sauce) and broccoli. I have to disagree about the comment of making this dish ahead of time. The acid in the lemon juice will "cook" seafood. If left too long, the prawns will come out tough and overcooked! On the whole, a nice dish if not high on the cholesterol count!!
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RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
