Ingredients:
- 1 lb (450 g) Raw, peeled and deveined Tiger Shrimp (or Jumbo Prawns)
- 1 tsp Kosher Salt, divided
- 1 Tbsp Freshly Ground Black Pepper (coarse grind)
- 4 Tbsp (60 g) Unsalted Butter
- 1 Tbsp (15 ml) Extra Virgin Olive Oil
- 4 large cloves Fresh Garlic, finely minced or grated
- ½ tsp Red Pepper Flakes (Chilli flakes)
- ¼ cup (60 ml) Dry White Wine (or chicken stock)
- 1 large Lemon, zest and juice, divided
- 3 Tbsp (15 g) Fresh Parsley, finely chopped
Instructions:
- Prep the Prawns: If frozen, thaw completely under cold running water. Pat the prawns thoroughly dry with paper towels; moisture prevents proper searing. Season the dry prawns with ½ teaspoon of salt and the full 1 tablespoon of black pepper.
- Prep Aromatics and Lemon: Finely mince the garlic. Zest half the lemon directly over the prepared prawns and reserve the juice for later. Chop the parsley.
- Build the Base Heat: Place the heavy-bottomed skillet over medium-high heat. Add 2 tablespoons (30g) of unsalted butter and 1 tablespoon (15ml) of olive oil.
- Sauté Aromatics: Once the butter is foaming, add the minced garlic and red pepper flakes. Sauté quickly for about 30–45 seconds until fragrant, being careful not to let the garlic brown or burn.
- Sear the Prawns: Increase the heat slightly to high. Add the seasoned prawns to the pan in a single layer, ensuring they don't crowd the pan (cook in batches if necessary).
- Flip and Deglaze: Cook the prawns for 2–3 minutes per side. When they are about 75% opaque (turning pink), pour in the white wine (or stock) to deglaze the pan, scraping up any delicious brown bits. Let the liquid reduce by half (about 1 minute).
- Finish the Sauce: Remove the pan from the heat. Stir in the remaining 2 tablespoons (30g) of cold butter and the juice of the full lemon. This creates an emulsified, silky sauce.
- Serve: Transfer the prawns and the remaining sauce immediately to serving bowls. Garnish generously with the fresh parsley and the remaining ½ teaspoon of salt.