Garlic Prawns

Curtis Stone's garlic prawns served with toasted sourdough bread and fresh lemon wedges will get your Easter lunch off to a cracking start.

Ingredients

⅓ cup (80ml) olive oil

20 g Butter

1 Shallot, finely chopped

½ tsp Chilli flakes (optional)

½ tsp Fennel seeds

1 kg Raw banana prawns, peeled, deveined, tails intact

4 Garlic cloves, finely chopped

1 tsp Ground paprika

1 Lemon, zest finely grated, juiced

2 tbsp Fresh flat-leaf parsley, chopped

4 slices White Sourdough Vienna, toasted

Step 1.

Heat oil and butter in a large heavy frying pan over medium heat. When butter has melted, add shallot, chilli flakes, if using, and fennel seeds. Cook, stirring often, for 2 mins or until shallot softens.

Step 2.

Increase heat to medium-high and stir in the prawns, garlic and paprika. Sprinkle with salt and pepper. Cook, stirring often, for 3-4 mins or until prawns are cooked through. Remove from heat and stir in lemon zest, 1 tablespoon lemon juice and parsley. Check seasoning and add more salt, pepper or lemon juice if necessary.

Step 3.

Spoon prawns and sauce onto serving plates and serve with bread.

Thanks to Curtis Stone & TASTE.COM.AU

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Garlic Prawns