Lemon Butter Prawns
A quick and easy but tantalizing prawns in a delicious lemon butter sauce
Servings: 4
Ingredients
- 800 gram jumbo prawns butterflied
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chilli flakes
- 1 tsp paprika
- 6 large cloves garlic minced
- 3 tbsp olive oil
Lemon Butter Sauce
- 1/4 cup butter
- 1 shallot finely chopped
- 1 cup fresh cream
- 6 tbsp lemon juice
- salt
- pepper
- fresh parsley
Instructions
- Rinse prawns well. Rub some coarse salt into the prawns and rinse well. Squeeze out any excess water
- Marinate the prawns with the salt, pepper, paprika, chilli flakes, garlic and one tablespoon olive oil. Refrigerate for 30 minutes
- Heat 2 tablespoon olive oil, on high heat, in a pan and fry the prawns, about a minute on each side. Fry a few at a time. Do not over crowd the pan. Remove and set aside
- In the same pan, remove any burnt bits. Heat 1/4 cup butter on medium heat. Fry the shallot until translucent.
- Add the fresh cream, mix well and heat through just until it bubbles. Turn off the heat. Mix in the lemon juice
- Add the prawns into the sauce and turn the heat on again and bring it to a quick boil on high heat. Be careful not to over heat as the sauce will split
- Season with more salt and pepper. Garnish with some fresh chopped parsley
Notes
- Shallot is a small french onion with an elongated, oval shape. If you can't find some you can use the white part of the spring onion or half of a small normal onion
- Do not overcook the prawns, if it's not fully cooked when frying them, that's ok because it will cook further in the sauce
- Do not cook your sauce more than instructed to as it will split