White wine garlic prawns
White wine garlic prawns is the perfect, easy appetizer/starter and makes a great fast dinner served with crusty bread for mopping up the white wine sauce.
What is it about prawns/shrimp? Using them in a recipe almost always guarantees a showstopping result and people swiping their fingers through their plates to make sure not one drop of deliciousness is wasted. These easy, fast white wine garlic prawns are no different. They are absolutely drool-worthy.
And not only are they totally delicious, this recipe only takes 15 minutes to make before you get to dig in. Garlicky, white wine, buttery prawns? Yes please! I love how the white wine emulsifies with the butter, creating a creamy sauce so delicious, you’ll want to drink it. But that’s where the bread comes in. Toast a few slices of sliced ciabatta/baguette in a griddle pan and use to mop up all that white wine garlic sauce. Are you drooling yet?
Table of Contents
How to make white wine garlic prawns
Use good quality prawns, frozen is fine but make sure they are plump and juicy. Peel and de-vein the prawns, leaving their tails on (this acts as a nifty little handle when eating). Heat a large pan or skillet over high heat. Add butter and allow to melt then add the prawns. Fry until golden brown and opaque before adding the garlic, white wine, lemon juice and parsley. Shake the pan to swirl the ingredients together. This will allow the butter and wine to emulsify and make a creamy sauce. Season to taste with salt and pepper and serve.
Prawn recipes:
- Prawn cocktail stuffed avocados
- Vietnamese prawn salad with soy-lime dressing
- Prawn curry and Naan bread
White wine garlic prawns
Ingredients
- 1 kg prawns/shrimp deveined and peeled
- 2 tbsp butter
- 4 garlic cloves crushed
- 1/3 cup Fat Bastard Chardonnay
- 1 tbsp parsley finely chopped
- 1-2 tbsp lemon juice
- salt to taste
- pepper to taste
- lemon slices to serve
Instructions
- Peel and de-vein your prawns if they aren't already, leaving the tail on.
- Melt the butter in a large frying pan then add the prawns in a single layer (this might mean cooking them in batches, depending on the size of your pan).
- Cook the prawns until golden brown and opaque on both sides then add the garlic.
- Allow the garlic to cook for 20 seconds then pour in the wine, lemon juice, parsley and season with salt and pepper.
- Allow the wine to reduce for a minute or two then serve.
Nutrition
