Spicy zingy fresh garlic butter prawns! As fragrant as they are lip smackingly delicious!
Prawns are on my favourite foods of the moment list. I tried my first serving a few weeks back with trepidation…having had them only once before in a restaurant and suffering food poisoning after…I was hoping with all my might, fingers and toes crossed that I hadn’t developed a subsequent intolerance to them.
I made it through with flying happy colours and so about 4 portions later I decided they just needed to be paired with another new to me food…ghee! I avoid dairy because it not only upsets my stomach but even more importantly and vainly my skin.
I’ve been considering trying ghee for a while not only for it’s potential awesome flavour it could add to sweet and savoury dishes but also seen as it’s up there with coconut oil as a stable cooking fat with health boosting properties.
One week in to using it, half a jar later and so far (touching all things wood in the vicinity!), I’ve had no reaction…other than falling head over heels in love with as a cooking fat and baking ingredient! Expect pastry…of the sweet kind soon!
The waft from the jar, let alone from it melting in a hot pan gets my mouth watering.
As I dug in to these prawns I had a little “wow how awesome this is, how far I’ve come…” moment. Pat on the back, smile on the face, and one happy tummy. Full tablespoons of pure fat being added to my meals, not just willingly but delightedly..with anticipation and excitement of the taste sensation coming my way.
Everything I dreamed and more…truly divine, moreish and quite the savoury breakfast treat! I’m 100% back on my savoury breakfast kick after a little crepe deviation!
Link me up with some of your favourite prawn/shrimp recipes!!!
Garlic Lemon Chili Butter Prawns
Prep Time: 5 minutes
Cook Time: 6-8 minutes
Keywords: grill saute appetizer entree gluten-free grain free nut-free paleo soy-free sugar-free chili pineapple prawns
Ingredients (Serves 1)
- 1/3 pound (150g) raw tiger prawns
- Juice of one lemon
- 2 cloves garlic, minced
- 1 tablespoons fresh parsley, chopped plus more for garnish
- 1/4 teaspoon cayenne pepper
- 1/4 tsp chili flakes
- 2 tablespoons (30g) organic grass fed ghee
- 1 teaspoon freshly ground black pepper
1/4 small pineapple sliced in to wedge
Add the prawns to seal tight bag with 1/2 of lemon juice, chopped garlic, 1/2 tablespoon fresh parsley, cayenne pepper and pepper. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 30 minutes or up 24 hours.
Heat a large skillet over medium heat. Melt 1 tsp coconut oil or ghee. Once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper. Make sure to scoop up all the garlic as well. Saute the prawns until pink, about 2-3 minutes per side. Remove the prawns from the pan leaving the garlic in the skillet. Add the ghee, chili and cayenne to the skillet. Cook the garlic in the ghee until it begins to caramelize and turn golden brown. Remove from the heat and stir in remaining 1/2 tablespoon chopped parsley, and remaining half of lemon juice.
Drizzle the warm garlic lemon chili infused ghee over the prawns and serve alongside slaw, and pineapple wedges (grilled or fresh). Garnish with fresh chopped parsley.