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!
When Fat Bastard wines asked me to create a starter/appetizer using their Chardonnay to celebrate their 21st birthday, I didn’t even think twice about making garlic prawns. The wine’s butter and tropical fruit notes pair like a dream with the garlicky prawns, making this a match made in heaven. 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?
How to make white wine garlic prawns
You need to start with the plumpest prawns you can find. Frozen is fine but make sure they are the best quality you can afford to ensure juicy, sweet prawns when they are cooked. Peel and devein the prawns, leaving their tails on (this acts as a nifty little handle when eating). Cook the prawns in a generous knob of melted butter until golden and opaque before adding all of the garlic (like really, a LOT!), a splash of white wine, lemon juice and parsley. Season to taste and you’re done! So quick, so easy. But be warned, these garlic prawns are completely addictive!
White wine garlic prawns
- 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
- 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.