Killer Prawns
This delectable Killer Prawns recipe combines the richness of succulent wild Mexican prawns with the aromatic allure of garlic, creating a masterpiece that will tantalize your taste buds.
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Servings: 2 people
Ingredients
- 5 Wild Mexican Prawns (21-25 per lb) peeled and deveined
- 1 Tbsp Extra virgin olive oil
- 1 pinch Crushed red pepper flakes
- 1 pinch Duke’s Superb Herb Blend
- 1 pinch Fresh basil leaves diced
- 1 Tbsp Garlic diced
- 1 Tbsp Roasted garlic cloves (see below)
- 1/4 cup Red pepper roasted and julienne-sliced
- 1 pinch Duke’s Ready Anytime Seasoning
- 1 pinch Fresh parsley diced
- 1/4 cup White wine
- 6 Tbsp Garlic Lover’s Butter (1 lb. softened butter whipped until doubled in volume. Add ¼ cup diced garlic and 3 Tbsp chopped parsley until incorporated)
- 1 6-inch long sourdough baguette for dipping
Roasted Garlic Cloves
- 1/2 cup Fresh garlic cloves
- 1 Tbsp Extra virgin olive oil
Duke’s Superb Herb Blend
- 1 Tbsp Fresh rosemary, diced small
- 1 Tbsp Fresh thyme, diced small
- 1 Tbsp Fresh oregano, diced small
Instructions
- Sauté Prawns in olive oil for about 30 seconds perside.
- Add crushed red peppers, Superb Herb Blend, basil, fresh roasted garlic, red pepper, Ready Anytime Seasoning, and parsley. Cook until the Prawns are ¾ done (about 2 minutes).
- Deglaze the pan with white wine and let reduce by half.
- Add 4 Tbsp Garlic Lover’s Butter and remove from heat. Swirl to incorporate.
- Cut baguette into 1/8 inch slices. Spread each with the remaining 2 Tbsp of Garlic Lover’s Butter and bake at 400 degrees until crisp, approximately 4 minutes.
Roasted Garlic Cloves
- Shell and peel ½ cup fresh garlic cloves. Toss garlic in 1 Tbsp cup of extra virgin olive oil and place in a small baking dish. Completely cover with foil so no air escapes. Bake for 30 minutes at 325 degrees or until the garlic is golden brown and soft to the touch.
Notes
Serves one as entrée or two as a starter. Multiple for larger crowds.