Shrimp or Prawns is not something that I have grown up eating. The nearest I used to come to eating it until a while ago was the deep-fried version that we get in food court at the mall where the crispy batter partially over-powers the taste of the shrimp itself. Not to forget, that version comes with an option of smothering it with mayonnaise which all in all completely rescues you from the aversion of an unevolved taste.
More recently though, I have been cooking and trying a lot of new foods at my Cooking school and I have realized that if done right, Shrimp is one of the tastiest foods you can eat. My palette is developing this late in life and I am loving the experience.
It is so easy to work with shrimp and there are so many variations you can play with while cooking it. I like to keep it very simple and make this quick but insanely delicious version whenever we crave a shrimp snack with a glass of wine on the weekends. Lemon, garlic and parsley are the ingredients that go particularly well with shrimp.
If you are a shrimp lover, this recipe is surely for you. It makes for a quick appetizer when a guest comes calling unannounced and you have a pack of shrimp lying in the fridge, waiting to be cooked. Give it a go friends, and enjoy! xx
300 grams Prawns – shelled and de-veined
1 tbsn Olive oil
2 tbsn Butter
Juice of 1 lemon
2-3 Garlic cloves, minced
2 Shallots, finely chopped
3 tbsn finely chopped fresh Parsley
4-5 fresh Basil leaves
1 red chilly, chopped
Salt and freshly cracked pepper to taste
Heat your Olive oil in a non-stick pan.
Add the prawns and sear 1-2 minutes each side for a couple of minutes till they look brown and crispy.
Add the butter and once it melts, coat the prawns pieces well with it.
Add the minced garlic, red chilly and finely chopped shallots. Fry for around 1 minute.
Add a dash of white wine. Let it sizzle for a few seconds.
Next, add your chopped parsley, basil leaves, lemon juice, Salt and Black pepper. Give it a final mix. Serve hot immediately!