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Garlic and White Wine Spot Prawns

There is really no better way to enjoy prawns than this preparation in my opinion. Lots of garlic and olive oil with a touch of wine, parsley and spice. It’s awesome and in 15 years cooking professionally, this is king.

Ingredients

Directions

  1.  If they are not already, then peel and de-vein the prawns. You can also butterfly them if you like by making an incision on the back of the prawn. Make the incision on the thicker half only and about half way through.
  2.  Season the prawns with the salt and red pepper flakes
  3.  Now preheat a large fry pan on medium-high heat. Once the pan is hot, add the olive oil, wait 5 seconds and then add the prawns. If you are using spot prawns then you will only need to cook them about 15-20 seconds per side. The tiger prawns need a little longer.
  4.  Just before the prawns finish cooking, add the garlic and parsley and toss for about 10 seconds.
  5.  Now add the wine and remove from the pan immediately and serve.
  • PREP 10 mins
  • COOK 1 min

Variations

  •  Add ¼ cup thinly sliced shallots for an extra touch.
  •  Curry powder, cumin or coriander would all be great additions.

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6 thoughts on “Garlic and White Wine Spot Prawns”

  1. star-rating-image
    June 15, 2020
    Oh my gosh! We got some Alaskan spot prawns in a shipment of fish and went looking for a recipe. So glad I tried this recipe. So simple and absolutely delicious!
  2. star-rating-image
    August 8, 2020
    I cooked this for the first time for a birthday dinner and was blown away how good this came out. The birthday girl, who is a private chef, said it was the best dish she has had in a very long time and asked me to send her this Fabulous recipe.
    • October 14, 2020
      That is fabulous! Glad the recipe was a hit and made you look good in a chefs eyes :)
  3. star-rating-image
    September 7, 2020
    I love this recipe. I have used it a few times. I also use it with strips of cod and I have added thin slices of shitake mushrooms too. So delicious. Thanks for posting this recipe.

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