Garlic Prawns

~I love seafood and I love garlic. I am also ridiculously proud that I have passed on this trait to my kids. Prawns are the easiest protein to have in stock. It stores well in the freezer and defrosts quickly. It also cooks up in a flash and very little is needed to enhance its natural flavors. Served with baguette or a crusty olive loaf to dip garlic butter and a light salad- this beats anything on 30 Minute Meals.

Note: Leaving the shell on, keeps more of the flavor intact.  You can of course, choose to shell them for easier handling.  If so, you may want to reduce the salt content.  

Ingredients:

1lb u/26-30 Black Tiger Prawns 

1 garlic bulb- finely minced

1/4 cup white wine

1-2 tsp chili flakes

1 tsp garlic parsley salt

3 tbsp unsalted butter

1 tbsp olive oil

Directions:

1. Slice prawns to devein (not full butterfly). Do not peel.
2. In a medium bowl combine wine, olive oil, chili flakes, salt, and ½ tsp garlic parsley salt. Add prawns and toss thoroughly. Cover and marinate prawns for approximately 10-15min.
3. Drain prawns from marinade and pat dry.
4. Warm pan on medium high heat and melt butter. Once butter begins to brown slightly, add prawns and sprinkle remaining ½ tsp garlic parsley salt.  Toss thoroughly.
5. Pan-fry both sides of prawns until shell looks crisp. Add minced garlic and toss thoroughly until garlic is slightly browned.
6. Remove and serve.