Garlic prawns

Garlic prawns


Curtis Stones garlic prawns served with toasted sourdough bread and fresh lemon wedges will get your Easter lunch off to a cracking start.

The ingredient of Garlic prawns

  1. 1/3 cup (80ml) olive oil
  2. 20g butter
  3. 1 shallot, finely chopped
  4. 1/2 teaspoon chilli flakes (optional)
  5. 1/2 teaspoon fennel seeds
  6. 1kg raw banana prawns, peeled, deveined, tails intact
  7. 4 garlic cloves, finely chopped
  8. 1 teaspoon ground paprika
  9. 1 lemon, zest finely grated, juiced
  10. 2 tablespoon fresh flat-leaf parsley, chopped
  11. 4 slices Coles Bakery Stone Baked White Sourdough Vienna, toasted

The instruction how to make Garlic prawns

  1. Heat oil and butter in a large heavy frying pan over medium heat. When butter has melted, add shallot, chilli flakes, if using, and fennel seeds. Cook, stirring often, for 2 mins or until shallot softens.
  2. Increase heat to medium-high and stir in the prawns, garlic and paprika. Sprinkle with salt and pepper. Cook, stirring often, for 3-4 mins or until prawns are cooked through. Remove from heat and stir in lemon zest, 1 tablespoon lemon juice and parsley. Check seasoning and add more salt, pepper or lemon juice if necessary.
  3. Spoon prawns and sauce onto serving plates and serve with bread.

Nutritions of Garlic prawns

calories: 206.974 calories
calories: 12 grams fat
calories: 2 grams saturated fat
calories: 8 grams carbohydrates
calories: 1 grams sugar
calories: 15 grams protein
calories: 557 milligrams sodium
calories: NutritionInformation

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