Buttery garlic prawns
There is nothing quite like the smell of garlic butter hitting a hot pan. Add fresh Irish prawns and you have one of the most satisfying quick suppers imaginable. This dish is the perfect example of what great seafood cooking is all about — outstanding ingredients, minimal interference and maximum flavour. The key is using the freshest prawns you can find. At Seafood.ie our prawns are delivered fresh daily, peeled and deveined and ready to cook straight from the bag. No defrosting, no preparation, no compromise. Just extraordinary fresh Irish prawns ready for the pan in seconds
“The secret to great prawn cooking is simple – fresh prawns, good butter, high heat and do not walk away from the pan.”
To make buttery garlic prawns for two you will need 300g of fresh peeled Irish prawns, 50g of good quality unsalted butter, three cloves of fresh garlic finely sliced, a small glass of dry white wine, a generous handful of fresh flat leaf parsley roughly chopped, one lemon and a good pinch of sea salt flakes. Heat a heavy pan until it is very hot. Add a splash of olive oil and lay the prawns in a single layer. Do not crowd the pan — cook in batches if needed. After sixty seconds flip the prawns. Add the butter and garlic immediately and let it foam around the prawns. Add the white wine and let it bubble and reduce for thirty seconds. Finish with lemon juice, parsley and salt. Serve immediately with thick crusty sourdough to mop up every last drop of that sauce. The whole dish takes under ten minutes from start to finish and it is genuinely one of the finest things you can eat
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