Garlic Butter Prawns
Andy Cooks prawns, slow-cooked sweet garlic butter, charred asparagus and jasmine rice.
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DO NOT BROWN THE GARLIC. This is the entire recipe in one sentence. Heat your pan on LOW - lower than you think - and give the chopped garlic 8-10 minutes in the butter, stirring occasionally, until it's soft, sweet, and smells nutty. If it starts to brown, you've got too much heat and the garlic will taste bitter. Sweet-slow-cooked garlic is what makes this prawn dish Andy Cooks' instead of a generic shrimp scampi. The prawns go INTO that finished garlic butter - not the other way around.
Ingredients
Everything below makes 4 servings.
- 1 kgraw prawns, peeled and deveined (tails on)patted dry
- 1garlic headpeeled, finely chopped (the whole head)
- 120 gunsalted butter
- 2 bunchesasparagustough ends trimmed
- 20 mlextra-virgin olive oil
- ½ tspsweet paprika
- 2 tspsea saltto season
- ½ bunchflat-leaf parsleyleaves finely chopped
- 1lemonjuiced; reserve wedges for serving
- 1½ cupsjasmine ricerinsed until water runs clear
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 747calories
- 44gprotein
- 71gcarbs
- 32gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Start the jasmine rice - stove (1½ cups rice and 1 2/3 cups water per cup of rice, boil, cover, low for 15 min) or rice cooker. Andy's rule: rice goes on FIRST so it's done when everything else is.
- Peel and finely chop the whole head of garlic. Yes, the whole head - this is the recipe.
- Trim the tough ends off the asparagus.
- Pat the prawns very dry.
Slow-cook the garlic in butter (LOW heat)
Add the 120g butter to a large frying pan over LOW heat. Season the butter with salt. Add ALL the chopped garlic. Let it melt and cook slowly, stirring occasionally, for 8-10 minutes until the garlic is soft, sweet, and fragrant. DO NOT LET IT BROWN. This is the recipe - slow and low until sweet, not fast and hot until brown. If you see browning, drop the heat.
9 min · hands onChar the asparagus
Heat a chargrill pan (or standard pan) over HIGH heat with the 20ml olive oil. Place the trimmed asparagus on the pan, season with salt, and cook 5 min, turning, until charred on all sides. Hold warm.
5 min · hands onCook prawns IN the garlic butter
Add the prawns to the garlic butter pan in a single layer (work in batches if your pan is small). Season with salt. Sprinkle over the sweet paprika. Increase the heat to medium-high. Cook the first side 3 min until the colour changes (translucent to opaque-pink), then stir and turn, and cook the other side 3 min.
6 min · hands onFinish with parsley and lemon
Add the chopped flat-leaf parsley and the juice of lemon to the pan. Toss briefly to combine, then remove from the heat. Taste - adjust salt.
1 min · hands onPlate
Divide the jasmine rice between plates. Top with the prawns and drizzle over plenty of the garlic butter sauce. Tuck the charred asparagus alongside and serve with a lemon wedge.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cook 90 sec per side instead of 3 min. Saves about 2 minutes.
Sear in the garlic butter 2 min per side without moving - scallops need a hot pan.
Skip rice and asparagus; warm a baguette to mop the garlic butter. Saves about 20 minutes.
Cook pasta during the garlic-butter melt, toss with the sauce. Saves about 5 minutes.
What keeps
Prawns get rubbery on reheat. Make to order.
Rice and asparagus hold 3 days OK; sauté prawns in fresh garlic butter when ready to eat.
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