Garlic and Cumin Butter Prawns

© 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.

 

450 g Argentine red prawns (or tiger prawns) ½ tbsp Cumin seeds, crushed 3 Large garlic cloves, minced 100 g Unsalted Kerrygold butter A small handful flat-leaf parsley, chopped 1 Lemon, half juiced, half cut into wedges Sea salt flakes

1. 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.
2. 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.
3. 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