Prawns are my absloute favourite food. If given a choice I will opt for fresh school prawns, on buttered soft white bread, with a squeeze of lemon juice and a sprinkle of salt flakes with a bottle of good white wine eaten on a beach or on our back verandah as the best way to spend an afternoon. I think that a long, slow lunch is far more decadent than an evening meal. There is something about the mind set that I should be at work during the day so a long lunch is just that bit more special.
Garlic Prawns in Oil
Another really simple and quick to prepare dish – tastes better if you use freshly peeled green prawns, however, a bag of frozen prawns is a great substitute when you need an emergency lunch or entre.
A one kilogram bag of peeled prawns with tails on served with crusty bread rolls makes enough for lunch for 5 or 6 people. You end up with far more prawns than you get in a serve in a restaurant. It is so easy that it makes you realise that you should never pay for garlic prawns.
I cook this in an ancient tall cast iron pot (I unsrew the wooden handle) that came with a wood fired rayburn stove I once had. I knew that eventually I would find a use for those pots other that using them for garden decorations.
It doesn’t need to be cooked in the oven but I always get better results as it is more difficult to overcook. You just need a pot that will cope with the hot oil in the oven or several cast iron bowls for individual serves.
- 1 kg bag of frozen, peeled, green prawns (defrosted in the bag in water in the sink, rinsed and drained) or the equivalent quantity of peeled fresh green prawns.
- 8 – 10 cloves garlic – crushed and separated into two bowls
- 3/4 cup good olive oil
- 85g butter
- Chopped parsley – about 1/2 bunch
- lemons or limes
- Crusty bread or rolls
Preparation, Cooking and Serving:
Put oil, butter, one pile of garlic and some salt into the pot and place in the oven at 200°C until it is bubbling. This indicates that it is pretty hot!
Add the drained prawns and extra garlic, stir well and cook for about 5 minutes. Check by tasting once they start to colour up. I also add a few sliced limes or lemons to the oven to semi roast and heat the rolls at this time.
Remove when cooked (no need to say that you need to be very careful as a cast iron pot full of hot oil would not be good running down your legs).
Stir in chopped parsley, divide between bowls, add some sliced lime/lemon and serve. This can also be served with rice for a more substantial main course.