Recipe Favourites Fish / Seafood Pan-fried prawns with garlic & herbs

Pan-fried prawns with garlic & herbs 

Ingredients

24 large raw prawns

3 tbsps fresh lemon juice

5 tbsps extra virgin olive oil

4 garlic cloves, finely chopped

1 tbsp fresh dill, finely chopped

1 tbsp fresh parsley, finely chopped

2 tbsp fresh basil, finely chopped

coarsely ground black pepper

Method

Shell and devein prawns. Make the marinade by combining the lemon juice, 3 tablespoons of the oil, the garlic and herbs in a bowl or enameled gratin dish. Season with pepper. Add the prawns, stirring to cover them with the marinade. Cover the bowl with cling film and refrigerate for at least 2 hours.

Preheat a *Le Creuset 28cm frypan over medium heat for 2-3 minutes. Add the remaining 2 tablespoons of olive oil and as much of the marinade as you can spoon in; cook for 3-4 minutes or until the garlic begins to soften. Add the prawns and continue to cook for 4-5 minutes, turning them over as they become pink. Remove from the heat and serve hot with pan juices.

Once you’ve mastered this recipe, you’ll never need to go out for garlic prawns again!
SERVES 4

*Le Creuset Frypan 28cm available in Cherry Red, French Blue, Granite and Stone RRP $239.00.