ARGENTINIAN PRAWN TAIL C2 GRADE | 2KG | HEADLESS

Cooking

Recipe: Argentinian Prawns
Ingredients:

12 Argentinian prawn tails (in shells)

4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 lemon, zested and juiced
Salt and black pepper to taste

Method:

• Start by preparing the prawn tails. Rinse them and pat them dry with paper towels.
• In a pan over medium-high heat, melt the butter.
• Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant and lightly golden. Be careful not to let the garlic burn.
• Add the prawn tails to the pan in a single layer. Cook for about 2-3 minutes on one side until they start turning pink and opaque.
• Flip the prawn tails over and cook for another 2-3 minutes on the other side until fully cooked and pink throughout.
• While cooking, add the chopped parsley, lemon zest, and a squeeze of lemon juice to the pan. Toss the prawns gently in the mixture to coat them evenly.
• Season with salt and black pepper to taste. Adjust the seasoning according to your preference.
• Once the prawns are fully cooked and coated with the garlic butter mixture, remove the pan from the heat.
• Transfer the cooked prawns to a serving platter, pouring any remaining garlic butter mixture over them.
• Garnish with additional chopped parsley and lemon zest for a fresh finish.
• Serve your Pan-Fried Garlic Butter Prawns immediately, with extra lemon wedges on the side if desired.