Duke's Seafood Killer Prawns

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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Course: Appetizer
Cuisine: Seafood
Keyword: prawn, shrimp
Servings: 2 people
Author: Bill Ranniger


  • 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 (recipe below)
  • 1/4 cup Red pepper roasted and julienne-sliced
  • 1 pinch Duke’s Ready Anytime SeasoningDuke's Seafood Ready-Anytime Spice Blend
  • 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 lb Fresh garlic cloves
  • 1/4 cup Extra virgin olive oil


  • Sauté Prawns in olive oil until just seared on both sides.
  • 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 3 minutes).
  • Deglaze the pan with white wine.
  • Add 4 Tbsp Garlic Lover’s Butter and remove from heat. Swirl to incorporate.
  • Cut baguette into 1/8 inch slices. Spread each with Garlic Lover’s Butter and bake at 400 degrees until crisp, approximately 4 minutes.

Roasted Garlic Cloves

  • Shell and peel 1 pound fresh garlic cloves. Toss garlic in ¼ cup of extra virgin olive oil and place in a small baking dish. Completely cover so no air escapes. Roast garlic until golden brown and cloves are soft to the touch.


Serves one as entrée or two as a starter. Multiple for larger crowds.

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