Garlic Purée Butter Prawns

Use Garlic Purée (1kg) to make this recipe. Garlic purée disperses evenly through butter, coating every prawn without pieces scorching in the pan. Cook the prawns first, then lower the heat before adding garlic butter for a glossy sauce rather than burnt garlic.

At a glance

• Yield: 4
• Preparation: 8 minutes
• Cooking: 7 minutes
• Chilling or freezing: None

Garlic Purée (1kg)

£10.18

● In stock

In den Warenkorb legen

Ingredients

• 400g raw peeled king prawns
• 35g garlic purée
• 60g unsalted butter, softened
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp chopped flat-leaf parsley
• Fine sea salt and black pepper
• Crusty bread or cooked rice to serve

Method

1. Mix garlic purée with softened butter, lemon juice and half the parsley.
2. Pat the prawns dry and season lightly. Heat olive oil in a wide frying pan over medium-high heat.
3. Cook the prawns for about two minutes per side, depending on size, until opaque and piping hot.
4. Lower the heat, add the garlic butter and toss for 30 to 60 seconds until glossy.
5. Finish with remaining parsley and serve immediately.

Why this recipe works

Adding garlic butter after the prawns are nearly cooked protects the purée from direct high heat. The butter emulsifies with the pan juices and lemon to create a fast sauce.

Practical tips and variations

• Dry prawns well so they sear rather than steam.
• Do not eat raw prawns; cook until opaque and piping hot.
• Serve immediately because residual heat continues cooking shellfish.

Serving and storage

Refrigerate leftovers promptly and eat within one day. Reheat once until piping hot.

Frequently asked questions

Can I use cooked prawns?

Yes. Warm them only briefly in the garlic butter to avoid making them tough.

Can I make the garlic butter ahead?

Yes. Refrigerate it for up to three days and bring it back to a workable texture before cooking.

Why did the garlic taste bitter?

It was probably cooked over high heat for too long. Add the garlic butter only near the end.