Friday, 23 July 2010

Garlic Prawns

What to do with a massive tub of peeled garlic cloves. But I had a couple of recipes in mind. Garlic prawns was one of them. Buttery, garlic infused succulent prawns, sopped up with bread (the second serve the next day I had it with mashed potato, to soak up the garlic sauce). Hey I was getting sick with a cold and that is what I felt like. It was good and sinful! Also the garlic did nothing for the cold!

Garlic prawns feature on many mediterranean/european/mexican tables, each dish slightly different. I went with the french version.


24 large green prawns
6 garlic cloves, crushed
1-2 small red chillis, finely sliced
250ml olive oil
60g butter
2 tbs of parsley, chopped


Preheat oven to 220°c.

Peel and devien prawns, leaving the tails on.

Sprinkle the garlic and chilli into 4 individual ramekins (or cast iron dishes). Divide the butter and oil into the dishes.

Place dishes on a baking tray and put in oven for about 6 minutes, or until the butter has melted and heated.

Take tray out of oven and divide prawns into the dishes. Place back in the oven for about 7 minutes or until prawns are pink and tender.

Sprinkle with parsley and serve with crusty bread.


  1. That look just too decadent. I have to say I love the photos of the recipes. I'm assuming you are taking them. They are so creative and show real artistry. You should become a food artist. You know those people who set up food for cookbooks and magazines.

    Just to point out so you can fix the quantity-how much butter-it says 60 only.

  2. That looks SOOO delicious!!! Beautiful presentation. My mom always told me that food should look appealing to the eye when being served. You definitely did that!!