Garlic Prawn Recipe

This garlic prawn recipe is very quick to cook.

It makes an ideal starter or lunch with the addition of some crusty bread or a baked potato.

In the US, you would use 'shrimp' which are the same size as the UK 'prawns'.

The sauce from it is too good to waste, so provide some crusty bread to mop up the juices.

If you're preparing this as a prawn appetizer, then provide your guests with bowls of hot water and lemon slices for them to wash their fingers after eating.

You need to peel the raw prawns, but you can leave the tails on.

For the seasoned flour, put 2 tablespoons of flour in a poly bag and season with pepper - shake the bag to mix and then use this flour to dip the prawns in prior to frying.

Garlic Prawns
8 large raw prawns - peeled
seasoned flour
3 tablespoons olive oil
2 cloves garlic - peeled and crushed
1 tablespoon chopped basil
1 glass dry white wine
large knob unsalted butter

Wash and dry the prawns, then dip in the flour, shaking the excess off.

In a large pan, heat the oil and fry the garlic for a few minutes until softened.

Add the prawns and cook for about 2 minutes either side.

They should be bright pink when cooked.

Remove the prawns and keep warm.

Add the basil and wine and boil rapidly to reduce the sauce.

Whisk in the knob of butter whilst the sauce bubbles - this should thicken it.

Pour over the prawns and serve immediately.

I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.

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