You can't go wrong with Curtis Stone's garlic prawns. Simple yet so delicious.
Serves88
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
⅓ cup (80ml) olive oil
20g butter
1 shallot, finely chopped
½ tsp each chilli flakes (optional) and fennel seeds
1kg raw banana prawns, peeled, deveined, tails intact
4 garlic cloves, finely chopped
1 tsp ground paprika
1 lemon, zest finely grated, juiced
2 tbs chopped fresh flat-leaf parsley
4 slices Coles Bakery Stone Baked White Sourdough Vienna, toasted
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.
Step 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 tbs lemon juice and parsley. Check seasoning and add more salt, pepper or lemon juice if necessary.
Step 3
Spoon prawns and sauce onto serving plates and serve with bread.
