One of the most ordered and popular starter dish at various restaurants in Goa is butter garlic prawns. Now you don't have to travel to Goa to enjoy this dish and can recreate the same version at home. Filled with buttery goodness, garlicky with a touch of heat from the chilli flakes and fine bits of pepper. Accompanied with garlic bread to mop up the creamy yummy sauce. So utterly delicious, tempting and irresistible, a family favourite!!!
Quick and very easy to prepare, this dish comes together in no time. Use large prawns, fresher the better, which can be substituted for frozen ones. When it comes to garlic, use only fresh, not minced garlic that comes in a jar. Flat leaf parsley with its robust flavour, balances and lifts the dish in appearance and taste. Besides prawns, squids and lobsters can be used.
Quick and very easy to prepare, this dish comes together in no time. Use large prawns, fresher the better, which can be substituted for frozen ones. When it comes to garlic, use only fresh, not minced garlic that comes in a jar. Flat leaf parsley with its robust flavour, balances and lifts the dish in appearance and taste. Besides prawns, squids and lobsters can be used.
Butter Garlic Prawns
(Serves 4)
Ingredients:
40 large-sized prawns
3 tablespoons chopped fresh garlic
1 small dried red chilli (crushed into flakes)
2 tablespoons flat leaf parsley (chopped)
juice of 1/2 a lime
freshly cracked black pepper (from peppermill)
1 teaspoon all-purpose flour
1/2 cup cream
3 tablespoons butter
salt
Method:
Clean, shell, devein prawns, ensuring to leave the last segment of shell and tail. Wash, drain well and pat dry.
Season prawns with salt, chilli flakes, 1 tablespoon flat leaf parsley and lime juice. Set aside for 10 to 15 minutes.
Heat a skillet and melt the butter. Add the garlic and cook on low heat until softened, about a couple of minutes. Ensure that the garlic does not change colour or burn. Sprinkle flour, stir and cook well. Stir in cream, bring to simmer and then, incorporate the prawns. Mix and cook prawns until bright pink and opaque, about a couple of minutes. Check for seasoning and add salt, if needed.
Serve hot garnished with remaining parsley and garlic bread.
Note:
(Serves 4)
Ingredients:
40 large-sized prawns
3 tablespoons chopped fresh garlic
1 small dried red chilli (crushed into flakes)
2 tablespoons flat leaf parsley (chopped)
juice of 1/2 a lime
freshly cracked black pepper (from peppermill)
1 teaspoon all-purpose flour
1/2 cup cream
3 tablespoons butter
salt
Method:
Clean, shell, devein prawns, ensuring to leave the last segment of shell and tail. Wash, drain well and pat dry.
Season prawns with salt, chilli flakes, 1 tablespoon flat leaf parsley and lime juice. Set aside for 10 to 15 minutes.
Heat a skillet and melt the butter. Add the garlic and cook on low heat until softened, about a couple of minutes. Ensure that the garlic does not change colour or burn. Sprinkle flour, stir and cook well. Stir in cream, bring to simmer and then, incorporate the prawns. Mix and cook prawns until bright pink and opaque, about a couple of minutes. Check for seasoning and add salt, if needed.
Serve hot garnished with remaining parsley and garlic bread.
Note:
- One dried red guntur chilli was crushed with the fingers for flakes.
- Flour is used to thicken the cream slightly. Do not use more than 1 teaspoon (levelled).
- Ensure that prawns are drained well and pat dry.
- Use stalks of parsley to flavour stocks and stews.
- Half and half cream used, which refers to the liquid's content of half milk and half cream. Its butterfat content is 10%.
