Garlic butter prawns
The perfect 15 minute dinner!
I absolutely adore seafood! And I absolutely adore garlic butter. Combine the two, and you have a meal I am going to absolutely devour. These garlic butter prawns (or shrimp as my American friends call them) are such a lovely little meal. I have simple yet crucial steps that need to be taken to make these the best garlic butter prawns you have ever eaten!
Most Tuesday’s, I take my two daughters and I to my local market, Queen Vic Market. We start our market trip with their famous doughnuts. My 4 year old absolutely loves these! I don’t have too much of a sweet tooth so I never order them myself but I recently discovered that you can order them plain and without any dusting of sugar and my goodness, I was in HEAVEN. They are warm, fried in beef tallow and just pure magic.
After our doughnuts, we always make a visit to the fish monger as I am never leaving the market without fresh seafood. Usually we opt for fish or mussels (my daughters and I are mussel fanatics) but this last visit we grabbed some freshly peeled prawns to make my garlic butter prawns. For me, cooking is never just about the end result. It’s about the entire journey! From wandering through the markets to preparing each ingredient with care. Every little moment along the way adds meaning to the final dish.
These prawns are pan-seared until perfectly golden (don’t worry, I share all my tips to make sure they’re never overcooked). Then I deglaze the pan with white wine and a squeeze of lemon, lifting all those flavourful bits stuck to the bottom. In goes the butter, which melts down into a glossy, creamy sauce. The prawns are tossed back in along with plenty of minced garlic and chilli. By adding the garlic at this stage, it doesn’t burn and you get a bold, punchy garlic flavour in every bite.
You can serve these with some pasta, rice or freshly baked focaccia to mop up all of that delicious sauce. I just ate them as they were! They would also make a great appetiser at your next dinner party with a little bowl of toothpicks to the side!
I promise you, these will be the best garlic butter prawns you have ever made! Let me know what you think x
What’s Cooking This Week
These garlic butter shrimp (or prawns as we call them over my way in Australia) are pan fried to perfection and then tossed through a rich garlic butter sauce. As someone who’s completely obsessed with garlic, this is one of my favourite ways to cook seafood. Simple, fast and full of flavour. It’s the kind of dish that feels fancy but comes together in minutes, making it perfect for weeknights or entertaining.
This lemon olive oil cake is one of the sweetest little cakes you’ll ever make. It’s bursting with citrus from both fresh lemon juice and zest, and the olive oil keeps it incredibly moist, light and naturally dairy-free. While you can absolutely ice it, I love serving it with just a dusting of icing sugar and a dollop of Greek Yoghurt. It’s the kind of cake that works for breakfast, afternoon tea or a light after-dinner treat.
This cherry tomato and basil pasta tastes like summer in a bowl. With just a handful of fresh ingredients, it delivers bright and summery flavors thanks to jammy, blistered cherry tomatoes, plenty of good olive oil, and fresh basil. As the tomatoes burst in the pan, they create the most delicious sauce that is jammy and rich.