I am allergic to shellfish and on the contrary my dad and husband relish them. This still didn’t motivate me to cook it for them at home. When we moved to Bangalore, Fisherman’s Wharf (Goan restaurant) became our go to place for hanging out. That’s where my toddler discovered Prawns. As apprehensive I was when she was having it for the first time, all my fears were put to rest soon. She became so fond of prawns that she would tell the waiter to get her butter garlic prawns the moment we will step in there! I still never had to worry about cooking them since Fisherman’s wharf had taken that duty!
And then the Pandemic happened…..like my better half says – it took a pandemic to make Neha cook prawns at home. I consider myself lucky that the little one likes butter garlic prawns, a very simple recipe to pull off.
Serves – 4 Time – 10 Minutes
Ingredients
- Prawns(deveined) – 250 gms
- Garlic clove chopped – 2 tblspn +1tsp
- Butter – 2 tblspn
- Olive oil – 1 tblspn
- Green Coriander chopped – 1 tsp
- Black pepper powder – 1/2 tsp
- Salt 1 tspn
Method
- Marinate the prawns in salt for 5 minutes
- Heat olive oil in a pan and add butter
- Don’t let the butter brown. Add garlic and sauté for one minute
- Add prawns, black pepper and sauté for another 4-5 minutes. The prawns should change color to light pink
- Turn off the flame and add 1 tsp of butter & chopped coriander
- Transfer to the serving plate & serve hot
Notes
- Prawns cook very quickly and if over cooked they turn chewy, so you need to be very careful once the color starts changing
- For herbs, instead of coriander, you can put dill/basil/parsley/cilantro/spring onion
My Medley Rasoi 