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.
Prep Time20 minutesmins
Cook Time40 minutesmins
Course: Appetizer
Cuisine: Seafood
Keyword: prawn, shrimp
Servings: 2people
Author: Bill Ranniger
Ingredients
5Wild Mexican Prawns (21-25 per lb) peeled and deveined
6TbspGarlic Lover’s Butter (1 lb. softened butter whipped until doubled in volume. Add ¼ cup diced garlic and 3 Tbsp chopped parsley until incorporated)
16-inch long sourdough baguette for dipping
Roasted Garlic Cloves
1/2cupFresh garlic cloves
1TbspExtra virgin olive oil
Duke’s Superb Herb Blend
1TbspFresh rosemary, diced small
1TbspFresh thyme, diced small
1TbspFresh 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.