As a nice little throwback to the past we cook garlic prawns kind of often...and they always go down a treat as a quick, satisfying meal. Trick is relationship wise you eat them together so you both reek like industrial strength garlic for the next 24 hours....
It is the easiest recipe ever. My mum does it with white wine and shallots which is cool and all but sounds too time consuming. We just peel and devein the green prawns (only labour intensive and kind of gross bit). Rinse them and let them drain. I normally don't buy the giants for this either...I just personally prefer med kingie's than the monsters for cooking.
Few good glugs of olive oil, saute the garlic (your call on what you can handle! I normally do 4 thinly sliced godfather style per kg prawns but that's strong..also depends if you have good aus garlic or the el cheapo asian bleached stuff which you need a ton of). Give the garlic a minute headstart then add the prawns...trick here is they don't need long at all. Once they start losing their transparency add a handful of breadcrumbs (good old krummies are fine) and some chopped cont parsley and give that another minute or two to crispy up nicely. And donezo!
Serve them with stacks of lemon, salt to taste and some salad and bread. Easy peasy prawn-a-neasy.
I serve it on my overdone theme shell platter. As a sidenote, that I don't think i've mentioned, being that both my mum and dad are second generation seafood people (dad family was hot food mum's was cold..met in the markets at 4am over a truckload of prawns awwwww) my ma has the craziest collection of seafood themed kitchenware and tableware that I always add to everytime I go away and she gets a huge thrill from whatever I manage to find. It is one massive collection...will have to photograph it sometime soon!
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