© 2025 | http://angiesrecipes.blogspot.com
The large Argentine red prawns are naturally sweet, succulent, and juicy that you don’t need tons of seasonings except garlic, butter and a tiny bit of sea salt. Prawns with shell on are for sure more flavourful, but can be difficult and messy to eat, esp. with sauce. So, the choice is yours. Either you leave the shell on or not, just don’t skip the deveining step. The black vein running along the back of prawn isn’t harmful, but it tastes bitter and looks unappetizing. Don’t over cook them, or else the meat turns rubbery. Get some homemade bread to mop up that sauce if you ain’t on keto.
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- Shell the prawns, leaving the little end tail in place. Butterfly the prawns by gently running a sharp knife along the back of the prawns so that they open up and remove the black vein.
- Lightly crush the cumin seeds and finely chop the garlic. Heat the butter in a large frying pan. Add minced garlic and crushed cumin seeds to the pan. Fry for 1 minute before tossing in the prawns and cooking for 2-3 minutes until they’ve turned pink.
- Stir through the parsley and a good squeeze of lemon juice, and season. Serve with crusty bread, if you like.
© 2025 | http://angiesrecipes.blogspot.com
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27 comments:
Garlic always makes life better! Wishing you a nice weekend, we will go below zero tonight again LOL Hope my flowers don't die, I have tulips blooming.
...I LOVE prawns.
Esos langostinos son un manjar de dioses, con escasa elaboración se consigue un sabor sin igual. Este tipo de recetas sencillas me encanta.
I haven't any prawns since the holidays and this dish looks really delicious. Thanks for the meal idea!
Oh, it does look spectacular! Beautiful Easter dish!
Wonderful for the holiday menu!
Thank you Angie, our prawns are of very good quality. But... for us they are very expensive since it is convenient for the fisherman to export because of the profits he leaves.
We must settle for shrimp that are smaller.
Greetings from
https://norma2-siempreesprimavera-norma2.blogspot.com/
I would love this recipe, sounds yummy!
Take care, enjoy your day and have a great week!
I love garlic and cumin! I eat garlic everyday :-D
The prawn look amazing! I've never infused them with cumin, but it sounds like a lovely flavour.
Great combination
Looks a very nice combination of tastes.
All the best Jan
delicious recipe..... good for Easter.
Have a great weekend
What a great way to cook prawns!
This is a luxurious dish to have
Gracias por la receta. Tomó nota. Te mando un beso.
Yum, I'd love me some prawns!
Ya me tentaron! Tu receta es genial y apetitosa.
Muy buena semana querida Angie!
I love prawns and garlic! sounds delicious angie.
Prawns are a treat for us, and this recipe sounds delicious.
Tandy (Lavender and Lime) https://tandysinclair.com
They look delicious, we love prawns and often have them.
Scrumptious! I want it right now!
These look succulent! I love prawns, and always tend to have them in the freezer. The cumin makes this different from what I usually make, so I’m going to give this a try.
These look absolutely delectable.
Looks great and I love prawns.
I want it NOW!!..........Abrazotes, Marcela
Hi Angie, A simple but luscious recipe. Add a nice dense Italian bread to the mix and this is a great meal for sure. Argentine red prawns/tiger prawns look like our high end Royal Red Shrimp. Take Care, Big Daddy Dave
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