This is a dead easy recipe and really good for my blood glucose. Very low carb. I can whip this together in about thirty minutes.
- 400 to 500 grams of peeled, raw prawns (or shrimp)
- Two red chillies, finely sliced (you can use other chillies, like Scotch bonnets, depending on how much heat you like)
- One bulb of garlic, peeled and roughly chopped
- A pinch of salt
- A cup of butter
- Fresh parsley to garnish (optional)
- Melt the butter under medium heat.
- Add the chillies and garlic and fry for three or four minutes.
- Push the chillies and garlic to the back of the pan to give you room to cook the prawns. I shift the pan so the garlic and chillies are no longer on direct heat.
- Add half the prawns; cook till pink on both sides; remove and put them into a bowl.
- Cook the other half of the prawns, but leave them in the pan once cooked; put the other batch of prawns back in.
- Stir the garlic and chillies in with the prawns and cook for a few more minutes.
- There should now be a few tablespoons of a rich, buttery sauce.
- Serve with a nice salad drizzled with olive oil.
- Chef tip one: you’ll need to cook the prawns in two batches unless you have a very big pan and a oversized burner.
- Chef tip two: if you’re using frozen prawns, thaw them out and put them into the pan by hand. If you dump them in with the water, your sauce will be very runny. If you take extra time to reduce the water through evaporation, you’ll overcook the prawns making them rubbery. Ditto for throwing the prawns in from frozen. If you’re lucky, you can find fresh prawns.
- Chef tip three: you can pull back on the garlic if you like. A whole bulb may seem excessive to some. I’m a garlic hoss!