Garlic butter prawns with Jason's Hill Arrois Cap Classique
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes
Ingredients
- 800g large prawns, peeled and deveined (tails on if preferred)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 6 garlic cloves, finely minced
- 1 tsp smoked paprika
- ½ tsp chilli flakes (optional)
- Juice of ½ a lemon
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped (optional)
To Serve
- Crusty artisan bread
- Steamed jasmine rice
- Buttered pasta
- Fresh green salad with a light vinaigrette
- Extra lemon wedges
Method
1. Prepare the Prawns
Pat the prawns dry with paper towel. Season lightly with salt, black pepper, and the smoked paprika.
2. Heat the Pan
Heat the olive oil in a large frying pan or skillet over medium-high heat until hot.
3. Cook the Prawns
Add the prawns in a single layer. Cook for approximately 1½–2 minutes per side until they turn pink and opaque. Avoid overcooking, as prawns become rubbery very quickly.
Remove the cooked prawns from the pan and set aside.
4. Make the Garlic Butter
Reduce the heat to medium. Add the butter to the same pan.
Once melted, stir in the minced garlic and chilli flakes (if using). Cook gently for 30–45 seconds until fragrant, taking care not to let the garlic brown.
5. Finish the Sauce
Add the lemon juice and lemon zest to the butter. Stir well to combine.
Return the cooked prawns to the pan and gently toss until fully coated in the garlic butter sauce.
Cook for another minute to warm through.
6. Garnish & Serve
Sprinkle over the chopped parsley and chives.
Serve immediately with warm crusty bread to soak up the garlic butter, or alongside rice or pasta for a more substantial meal.
