Prawnswithgarlic Recipes

Steps:

• Remove prawn heads and peel prawns, leaving tails intact.
• 'Butterfly' prawns by turning them on to their backs and, working from the tail, use a small, sharp knife to slit them almost in half lengthwise.
• Press down lightly with your hand to flatten them slightly.
• Remove and discard the 'vein' located along the length of the cut.
• Place the prawns in a single layer into a buttered baking dish.
• Now, simply combine the melted butter, garlic, lemon rind and juice, 1 tablespoon of the chopped parsley and a good pinch or two of black pepper and pour evenly over the prawns in the baking dish.
• At this stage, the dish can be covered with plastic wrap and kept in the fridge until you are ready to cook it.
• To cook, preheat oven to 230°C (450°F).
• Place the baking dish on the highest shelf of the oven.
• Cook prawns for 5-8 minutes, or until pink.
• The prawns will take more like 7-8 minutes to cook if they have been prepared earlier and chilled.
• To serve, sprinkle lightly with salt and with the reserved parsley.

Steps:

• Peel and devein prawns leaving tails on.
• In a small bowl combine lemon juice, crushed garlic, salt and pepper.
• In a heavy based skillet, melt butter and olive oil on a medium heat.
• Once butter has melted add prawns and garlic mixture and increase heat to ensure prawns are cooked quickly.
• Toss prawns and mixture for 1-2 minutes or until prawns turn pink.
• Add coriander and toss for a further 30 seconds.
• Reduce heat. Add cream and stir through.
• Serve with jasmine rice.

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.