An explosion of flavour, the best way to eat is simply grab one by the tail, suck all the glorious flavours trapped inside the shell, peel it away and eat into the prawn.
Some things are not meant for cutlery.
One of the joys of living in Australia from a culinary perspective is the wide variety of good quality produce we have all-year round.
Prawns are one of them. Not the small shrimp like kind, which is great for creamy garlic prawns. If you would like to try the Creamy Garlic Prawns You may want to try the very popular recipe for Mediterranean Style Garlic Prawns featured on this blog.
This dish though, showcases a good quality prawn. This dish celebrates them.
Extra large Australian prawns are best used for this dish.
Keep the tail on and peel the skin. Prawns can be peeled easily whether cooked or green. Remove legs from underside of body, this will enable you to peel the shell upwards towards the back and it will slip off quite easily in 2 or 3 pieces.
If you like remove the head and leave the skin, legs on. The flavours stick on every surface albeit it’s a little messier to eat.
These extra large Australian prawns pictured are ideal for cooking with.
1 kilo Large green uncooked Prawns
6 cloves garlic
1 tbspn butter
2 tbspns olive oil
1 cup Chardonnay ( dry white wine )
1/2 cup flat leaf parsley
1 tbspn dill ( optional )
Peel and finely chopped garlic.
Heat the olive oil in a pan.
Drop garlic into the pan and stir for a few seconds. Don’t allow to burn.
Turn heat to medium high rather than high.
Peel the prawns, remove head, legs and skin. Keep tail on.
Place prawns on the pan, ensuring garlic is dispersed amongst the prawns. The prawns cook easily and quickly. Overcooked prawns are never nice as they toughen.
The way to tell if the prawn is cooked it will start to turn pink. When the side turns pink, turn them over. Jiggle the pan from the handle, to move around the prawns.
Sprinkle half the finely chopped parsley, the butter and dill then pour the wine over. Jiggle the pan, to help move the flavours around. Allow wine to evaporate by half.
Remove from heat. Sprinkle the remainder of the parsley.
Serve on a platter.