Like most seafood dishes this one is non fussy and just divine tasting. Well, the fate of anything doused in butter is sealed – the final result has to be Fantabulous! I use fresh prawns which I clean and devein myself… yes its fishy business, but somebody’s got to do it. Frozen prawns are fine as well, but it tends to be less juicy. Prawns can be just as easily substituted with mussels, lobster, crayfish or calamari. You can eat this as a starter or serve it on top of homemade fettuccine. Either way it’s a weekday winner. Well anything you can whip up in 10 minutes flat should be right??
Prawns in Butter Garlic
Prep time: 5 mins
Cooking time: 5 mins
Serves: 4
What you need:
400 gms Shrimp
4 Tbsp Butter
25-30 cloves Garlic
1 Tbsp Mustard paste
1 Tbsp Lemon Juice
8-10 Peppercorns
A few sprigs Parsley
Salt (if needed)
What to do:
Wash and drain cleaned shrimps thoroughly. Chop parsley finely, keep aside. Crush peppercorns. Grind garlic to a rough paste. Heat butter in a pan with a dash of oil and fry garlic paste briefly. Add prawns, mustard paste, lemon juice, peppercorns and salt. Cook uncovered on low heat till the prawns are cooked. Add chopped parsley and remove from heat when the moisture dries up and serve hot.
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