Serves 2 as an appetizer or 1 as a main protein.
12 Live Spot Prawns, (heads removed if desired)
2 Thick Slices Sourdough Bread (or carb of your choice).
1/4 C Dry White Wine.
1/4 C Butter, unsalted.
2 Cloves Garlic, thinly sliced.
Small Handful Flat Leaf Italian Parsley, finely chopped.
Kosher Salt & Fresh Cracked Black Pepper.
Lemon Wedge for garnish.
What to Do:
Turn your BBQ or Broiler to high.
As that heats, place a large frying pan over medium heat with half the butter. Meanwhile season the prawns with salt and pepper. Once the butter starts to sizzle and brown slightly, toss in the garlic and prawns. Cover and cook about 30 seconds, flip, re-cover and cook another 30 seconds or so.
Remove the lid and and gently add the wine. Allow it to reduce for about a minute or so to allow the alcohol to cook off.
Add the parsley and other half of the butter, remove from the heat and toss well. Set aside until just cool enough to handle.
As those cool, place your bread on the grill and toast one side. Remove from the heat and set aside.
Remove the shells from the cooked prawns and place on prepared toast. Spoon the butter, garlic and parsley business that's left in the pan over the plated prawns, sprinkle lightly with salt and serve with a little lemon wedge if desired.
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