Butter-garlic Prawns

Prawns and veggies. And a butter overload.

First off, the husband has made a come back with photographing this experiment. Hes been hiding away, while I juggled the camera through the last few experiments that I have posted here.

Part of the reason he was so enthusiastic to shoot this was because hes been dying to eat prawns at home forever and we finally found a supermarket close to home that has started selling fresh fish that they clean right in front of you. No more bloody visits to the bloody market. And I mean that "bloody" quite literally..eeruughh! Call me faint hearted, but I cant stomach that assault to my senses.

Moving along..todays experiment was a simple prawns in butter garlic sauce. Something we eat a lot here in Goa. This is however the very first time we tried our hand at it at home. It was gorgeous. Taste-wise. And looks-wise too. Prawns photograph so well!

What we used:
500 gms prawns, shelled and cleaned
2 tbsp butter
1 tbsp olive oil
8-10 pods of garlic, finely chopped
Juice of 1-1.5 lemons
Some freshly chopped coriander

How we made it
To begin with, clean out the prawns and set aside. The husband and I had our first shot at deveining the prawns even though they were supposedly cleaned at the supermarket. And it was quite an experience. We decided to spare you of the pictures.

Next, finely chop up the garlic.


In a pan, heat the oil and the butter, till the butter melts and mixes with the oil.



Add in the finely chopped garlic and let it sizzle for a bit. Saute the garlic, making sure that it doesnt burn.


When the heady aroma of sauteed garlic begins to drive you crazy and you can take it no longer, add in the lemon juice, and almost immediately add in the prawns.

Saute and watch as the prawns shrivel up into tiny coral curls. They're gorgeous. Its amazing how ugly they look before being cooked and just how pretty pink-orange they get when cooked!



And thats about all there is to it. Saute the prawns until theyre cooked, which doesnt take longer than 3-4 minutes at max. Turn off the heat and let the prawn sit in the butter-garlic sauce for a while. Garnish with a little coriander, for just that extra flavour.



I must say that I didnt need to add any salt because I used salted butter. But for those who like everything a little extra salty, you might want to season this a little more.
Done!

We decided to keep it simple today. And had the prawns with some lightly steamed and sauteed veggies. It made for an intensely satisfying meal and I suspect all that butter had something to do with it :)