Lemon Confit Garlic Prawns
Zesty, buttery prawns pan fried with confit garlic, cherry tomatoes and fresh slices of lemon. For those of you who enjoy Instagram, please check out this link:
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4
30 minutes
50 mins
180ºC for prawns + stove top
Ingredients
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300-400g jumbo prawns- pre-cooked, frozen, defrosted
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150g cherry tomatoes- left whole
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100g unsalted butter
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Sea salt- to taste
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Freshly ground black pepper
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2 lemons- 1 sliced, 1 juiced + zest
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Large handful parsley- roughly chopped
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Garlic Confit
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1 whole bulb of garlic- skin removed, cloves only
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Extra olive oil- to cover garlic in a small pot
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Pinch sea salt
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Lots of black pepper
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2 thyme sprigs
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Other:
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Freshly cooked jasmine rice
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French bread
Instructions
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01 Preheat oven to 180ºC to use to cook the confit of garlic.
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Make confit of garlic:
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02 Place garlic cloves, olive oil, salt, pepper and thyme into a small pot, cover and roast in the oven for 30 minutes.
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Assemble All & cook:
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03 Pat dry, de-vein and butterfly prawns, add it to a pan along with butter, lemon slices, lemon juice + zest, cherry tomatoes and all the garlic confit with the oil; mix well and cook for 15-20 mins (depending on size of the prawns).
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Serve:
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04 Enjoy hot with freshly cooked jasmine rice and/or French bread
Notes
One can use fresh, raw prawns (deveined) for this recipe but I find defrosted pre-cooked work just as well.
