Garlic Butterfly Prawn Recipe

In our home, weeknight dinners are often a whirlwind of activity, but amidst the chaos, there are certain recipes that bring a sense of calm and pure culinary joy. This Garlic Butterfly Prawn recipe, adapted from Sara McCleary’s brilliant creation, has become one of those cherished dishes. From the first sizzle of garlic in olive oil to the final mop of crusty bread soaking up that decadent garlic butter sauce, this recipe is a sensory delight. My family, even the pickiest eaters, devour these prawns with gusto. The succulent, butterflied prawns, infused with garlic and lemon zest, are simply irresistible. The best part? It’s incredibly quick and easy to prepare, making it perfect for a weeknight treat or an impressive dish for weekend gatherings. Trust me, once you try these garlic butterfly prawns, you’ll understand why it’s hailed as the “best ever”—it truly lives up to the hype!

Ingredients

To create this exquisite garlic butterfly prawn dish, you’ll need the following fresh and flavorful ingredients:

• 8-10 Large Green Prawns in Shells: The star of the show! Opt for large, green prawns (also known as raw prawns) still in their shells for the best flavor and presentation. The shells help to keep the prawns moist and juicy during cooking and impart a wonderful seafood essence to the sauce. Look for prawns that are firm to the touch and have a fresh, sea-like scent. If you can find them, king prawns or tiger prawns would work exceptionally well, adding a touch of luxury to the dish.
• 60 ml Olive Oil: A good quality olive oil is essential for both flavor and cooking. Extra virgin olive oil is preferred for its rich, fruity notes, which complement the garlic and lemon beautifully. Olive oil also has a relatively high smoke point, making it ideal for sautéing the prawns. It provides a healthy base for the marinade and the initial cooking process, ensuring the prawns are cooked perfectly without burning.
• 2 Cloves Garlic, Finely Chopped: Garlic is the soul of this recipe, lending its pungent and aromatic character to both the marinade and the sauce. Fresh garlic cloves are crucial for the best flavor; avoid using pre-minced garlic as it lacks the same intensity. Finely chopping the garlic ensures that its flavor is released evenly throughout the dish. You can adjust the amount of garlic to your preference – for a more intense garlic flavor, feel free to add an extra clove or two.
• Zest of One Lemon: Lemon zest, the finely grated outer rind of a lemon, provides a bright, citrusy lift to the prawns. It adds a layer of complexity to the flavor profile, cutting through the richness of the garlic butter and enhancing the natural sweetness of the prawns. Be sure to only zest the yellow part of the lemon, avoiding the white pith underneath, which can be bitter. Use a microplane or fine grater to achieve delicate zest.
• Cracked Pepper and Salt: Simple yet essential seasonings. Freshly cracked black pepper offers a bolder, more aromatic flavor than pre-ground pepper. Salt enhances all the other flavors in the dish and is crucial for seasoning both the prawns and the sauce. Sea salt or kosher salt are excellent choices. Season generously but taste as you go to ensure perfect balance.
• 50 Grams Butter: Butter is what transforms this dish from good to extraordinary. It adds richness, creaminess, and a luxurious mouthfeel to the sauce. Unsalted butter is recommended, allowing you to control the overall saltiness of the dish. As it melts in the pan, the butter emulsifies with the olive oil and white wine, creating a luscious, velvety sauce that is simply irresistible.
• ¼ Cup White Wine: Dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, adds acidity and depth of flavor to the sauce. The alcohol evaporates during cooking, leaving behind a complex flavor that complements the prawns and garlic. Choose a wine that you would enjoy drinking, as the quality of the wine will impact the final taste of the sauce. If you prefer not to use alcohol, you can substitute with chicken broth or clam juice for a similar savory depth.
• ¼ Cup Lemon Juice: Freshly squeezed lemon juice provides a vibrant acidity that brightens the sauce and balances the richness of the butter and olive oil. It also tenderizes the prawns slightly and enhances their natural flavor. Fresh lemon juice is always preferred over bottled for its brighter, more vibrant taste.
• 2 Tablespoons Chives, Chopped: Fresh chives, with their mild onion-like flavor, add a delicate herbaceous note and a pop of fresh green color to the dish. They are best added towards the end of cooking to retain their fresh flavor and vibrant color. If chives are unavailable, you can substitute with finely chopped spring onions or shallots.
• ½ Bunch Parsley, Chopped: Fresh parsley, particularly flat-leaf parsley (also known as Italian parsley), adds a fresh, herbaceous, and slightly peppery flavor to the dish. It also provides a vibrant green garnish. Like chives, parsley is best added towards the end of cooking to maintain its freshness and bright color. Parsley is essential for adding a final flourish of flavor and visual appeal.

Instructions

Follow these simple steps to create the best garlic butterfly prawns you’ve ever tasted:

1. Prepare the Prawns: Butterflying and Deveining: Begin by preparing the prawns. Using a sharp knife, carefully split each prawn down the middle of its back, starting from the head end and going all the way to the tail. Cut deeply enough to almost halve the prawn but ensure you don’t cut completely through the shell. The goal is to butterfly the prawn, keeping the two halves connected by the shell. Once butterflied, gently press the prawn flat to open it up. Locate the dark vein running along the back of the prawn (the digestive tract) and remove it using the tip of your knife or your fingers. This process is called deveining and ensures a clean and pleasant eating experience. If you wish to remove the mustard (the yellowish-green substance in the head), you can also clean that out at this stage. Rinsing the butterflied and deveined prawns under cold water can help to remove any remaining impurities. Pat the prawns dry with paper towels before marinating.
2. Marinate the Prawns: Infusing with Flavor: In a large mixing bowl, combine the olive oil, finely chopped garlic, lemon zest, cracked pepper, and a pinch of salt. Whisk these ingredients together to create a flavorful marinade. Add the butterflied prawns to the bowl and gently toss them to ensure they are thoroughly coated in the marinade. The marinade will infuse the prawns with garlic, lemon, and pepper, creating a base of flavor that will be enhanced during cooking. Allow the prawns to marinate for at least 15 minutes at room temperature. This short marinating time is sufficient for the flavors to penetrate the delicate prawn meat without making it mushy.
3. Sauté the Prawns: First Cook: Heat a large non-stick frying pan over medium heat. Ensure the pan is hot before adding the prawns to prevent sticking. Once the pan is heated, carefully place the marinated prawns in the pan, flesh-side down. Cook for approximately 4 minutes, or until the prawn flesh starts to turn pink and opaque around the edges and the bottoms are nicely seared. Avoid overcrowding the pan; cook in batches if necessary to ensure even cooking and searing.
4. Garlic Butter Sauce Magic: Building Flavor and Richness: Add the butter to the pan and let it melt completely. Swirl the pan to distribute the melted butter evenly, coating the bottoms of the prawns in the rich, buttery goodness. Once the butter is melted and sizzling, flip the prawns over to cook the shell side.
5. Wine, Lemon, and Herbs: Finishing Touches: Pour the white wine and lemon juice into the pan. The wine will deglaze the pan, lifting up any flavorful browned bits from the bottom and adding depth to the sauce. Add the chopped chives and parsley to the pan. These fresh herbs will infuse the sauce with their aromatic notes and vibrant color.
6. Final Cook and Rest: Perfecting the Prawns: Continue to cook the prawns for another few minutes, until the flesh turns completely white and opaque, indicating they are cooked through. Be careful not to overcook the prawns, as they can become rubbery. Once cooked, remove the prawns from the pan and place them on a serving plate. Cover the plate loosely with aluminum foil. This resting period allows the prawns to finish cooking gently from the residual heat and helps to keep them moist and tender.
7. Reduce the Sauce: Concentrating Flavors: Return the frying pan to medium heat and continue to cook the white wine sauce for a further 2-3 minutes, or until it reduces slightly and thickens to your desired consistency. Reducing the sauce concentrates its flavors, creating a more intense and flavorful garlic butter sauce. Stir occasionally to prevent sticking.
8. Serve and Enjoy: The Grand Finale: Pour the luscious reduced garlic butter sauce generously over the cooked prawns. Serve immediately while the prawns are hot and the sauce is glistening. The aroma alone will be irresistible!

Nutrition Facts

(Per Serving – Servings: 4)

• Calories: 251 kcal

Please note that these are approximate values and can vary based on specific ingredients and portion sizes. These prawns are a relatively lean source of protein and are rich in flavor without being excessively high in calories.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

This recipe is wonderfully quick to prepare, making it ideal for busy weeknights or when you need a delicious meal in a hurry.

How to Serve

These Garlic Butterfly Prawns are incredibly versatile and can be served in a variety of delicious ways. Here are some serving suggestions:

• With Crusty Bread: Absolutely essential! Serve with plenty of crusty bread, such as baguette, ciabatta, or sourdough, to mop up every last drop of that glorious garlic butter sauce. The bread becomes infused with the flavors of garlic, butter, and lemon, creating an irresistible side dish.
• Over Pasta: Toss the garlic butterfly prawns and the sauce with cooked linguine, spaghetti, or fettuccine for a satisfying and flavorful pasta dish. Garnish with extra parsley and a sprinkle of Parmesan cheese for an Italian-inspired twist.
• With Rice or Quinoa: Serve the prawns over fluffy white rice, brown rice, or quinoa for a healthy and complete meal. The rice or quinoa will soak up the delicious sauce, complementing the flavors of the prawns perfectly.
• Alongside a Salad: Pair the prawns with a fresh and vibrant salad, such as a simple green salad with a lemon vinaigrette or a Mediterranean salad with tomatoes, cucumbers, and olives. The salad provides a refreshing contrast to the richness of the prawns.
• As an Appetizer: Serve smaller portions of the garlic butterfly prawns as an elegant appetizer at a dinner party. Arrange them beautifully on a platter and provide toothpicks or small forks for easy serving.

Additional Tips for Perfect Garlic Butterfly Prawns

1. Don’t Overcook the Prawns: Prawns cook very quickly. Overcooking will make them tough and rubbery. Cook just until the flesh is opaque and white. They should be slightly firm to the touch, not mushy. Remember they will continue to cook slightly while resting under foil.
2. Use Fresh, High-Quality Ingredients: The quality of your ingredients directly impacts the flavor of the dish. Use fresh prawns, good quality olive oil, fresh garlic, and fresh lemon juice for the best results.
3. Adjust Garlic to Your Taste: If you are a garlic lover, feel free to add an extra clove or two. If you prefer a milder garlic flavor, stick to two cloves or even use just one large clove.
4. Make it Spicy: For a touch of heat, add a pinch of red pepper flakes to the marinade or the sauce. This will add a subtle kick that complements the garlic and lemon flavors beautifully.
5. Deglaze the Pan Properly: When you add the white wine to the pan, make sure to scrape up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will enhance the richness of the sauce.

FAQ Section

Q1: Can I use frozen prawns for this recipe?

A: Yes, you can use frozen prawns. Make sure to thaw them completely before cooking. Pat them dry with paper towels after thawing to remove excess moisture. Frozen prawns are a convenient option, but fresh prawns generally have a superior texture and flavor.

Q2: How do I know when the prawns are cooked through?

A: Prawns are cooked through when the flesh turns from translucent to opaque white and they are slightly firm to the touch. Avoid overcooking, as this will make them rubbery. The cooking time is quite short, usually just a few minutes per side, depending on the size of the prawns and the heat of your pan.

Q3: Can I make this recipe ahead of time?

A: It’s best to serve these garlic butterfly prawns immediately for the best flavor and texture. However, you can prepare the prawns (butterflying and deveining) and make the marinade ahead of time. Store the marinated prawns in the refrigerator for up to 2 hours before cooking. The sauce is also best made fresh, but you could prepare the ingredients (chop garlic, herbs, zest lemon) in advance to save time.

Q4: What can I substitute for white wine in the sauce?

A: If you prefer not to use white wine, you can substitute it with chicken broth, vegetable broth, or clam juice. These substitutes will provide a savory base for the sauce. You could also use a splash of dry sherry or vermouth for a similar depth of flavor.

Q5: What kind of bread is best for serving with garlic butterfly prawns?

A: Crusty bread is ideal for mopping up the delicious garlic butter sauce. Baguette, ciabatta, sourdough, or any crusty loaf will work well. Toasted bread can also be a great option for added texture. The key is to have bread that can soak up and hold onto the flavorful sauce.

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