Butter and Garlic Prawns

Method

• Butter and Garlic Prawns: Step-by-Step Method
• Rinse the shell-on prawns under cold water and pat dry thoroughly
• Slice the lemon in half; set one half aside for juicing, and the other half for garnish
• Place a large skillet or frying pan on the stove over medium heat
• Cut the butter into cubes for even melting
• Add all the butter to the pan, allowing it to melt and foam briefly
• Add the finely chopped garlic to the melted butter and stir gently until fragrant (about 1 minute), taking care not to let the garlic brown
• Increase the heat slightly, then add the dried prawns to the pan in a single layer
• Cook the prawns for 2–3 minutes on one side until the shells become pink and slightly golden
• Flip each prawn and cook for a further 2 minutes until fully opaque and cooked through
• Squeeze the juice from half a lemon over the prawns in the final minute of cooking
• Season with salt and freshly ground black pepper to taste, tossing the prawns to coat evenly in the garlic butter
• Remove the pan from heat immediately to prevent overcooking
• Arrange the prawns on a warm serving plate, spooning the garlic butter over them
• Garnish with lemon wedges from the reserved half lemon
• Serve immediately, ideally with crusty bread to soak up the remaining garlic butter
• Optional: Sprinkle with finely chopped fresh herbs (such as parsley) if available