Who doesn’t love Saturday mornings? The weekend is just beginning, with the promise of
seemingly, at that sun-kissed moment at least, endless time and
possibilities. The load of work rolls of
our backs, even if only for a little while, and we are revitalized. That’s what it feels like for me in any case.
seemingly, at that sun-kissed moment at least, endless time and
possibilities. The load of work rolls of
our backs, even if only for a little while, and we are revitalized. That’s what it feels like for me in any case.
My Saturdays are, for the most part, fairly simple and
non-glamorous. I love them nonetheless
for it, perhaps even more so because they are the perfect antithesis for a
hectic week.
non-glamorous. I love them nonetheless
for it, perhaps even more so because they are the perfect antithesis for a
hectic week.
I wake up, either early or a little later, relishing the
blessed fact that I actually have a choice on Saturdays.
I get ready to go to the market, putting together my bags and my shopping
list (never shop without a list!). Most
Saturday mornings, C is off biking, in which case he is out of the house at the
crack of dawn. If not, he may or may not
join me for the market, depending on the state of his sleepy head. Little C is usually still asleep, but if I’ve
woken up later that usual, she may already awake, and I’ll take her along. I like her to see where her food comes from,
and what real seafood look like (i.e. not in orderly, clean-cut fillets or be-headed). She love watching
the crabs best and we always have to pay them a visit, whether I plan to buy
any or not.
blessed fact that I actually have a choice on Saturdays.
I get ready to go to the market, putting together my bags and my shopping
list (never shop without a list!). Most
Saturday mornings, C is off biking, in which case he is out of the house at the
crack of dawn. If not, he may or may not
join me for the market, depending on the state of his sleepy head. Little C is usually still asleep, but if I’ve
woken up later that usual, she may already awake, and I’ll take her along. I like her to see where her food comes from,
and what real seafood look like (i.e. not in orderly, clean-cut fillets or be-headed). She love watching
the crabs best and we always have to pay them a visit, whether I plan to buy
any or not.
Most times though, I go to the market alone, which I also
enjoy. The brisk morning air, the
sunlight peeking through the leaves, and the precious quiet in my city streets
that are usually bursting at the seams with noise during the work week. Perusing produce at my own pace, allowing my
thoughts to wander, and wonder. This is
one of my favorite ways to “decompress” from the week passed.
enjoy. The brisk morning air, the
sunlight peeking through the leaves, and the precious quiet in my city streets
that are usually bursting at the seams with noise during the work week. Perusing produce at my own pace, allowing my
thoughts to wander, and wonder. This is
one of my favorite ways to “decompress” from the week passed.
If we will all be having lunch at home, that usually
means fresh seafood, most likely crustaceans or shells (like clams and mussels)
that are best cooked immediately. This
was one such Saturday lunch.
means fresh seafood, most likely crustaceans or shells (like clams and mussels)
that are best cooked immediately. This
was one such Saturday lunch.
Garlic Butter Prawns
- 600 grams prawns
- 1/2 cup butter, halved
- Olive oil
- Sea salt
- 8 cloves garlic, finely chopped
- 2 teaspoons pimenton de La Vera (picante)
- 1-2 lemons, quartered, to serve
– Butterfly your prawns.
I followed this video. Keep the heads attached (there is a
lot of good stuff in there and you want this to seep out into the butter). Sprinkle the cut side of the prawns with sea
salt and 1 teaspoon of the pimenton.
I followed this video. Keep the heads attached (there is a
lot of good stuff in there and you want this to seep out into the butter). Sprinkle the cut side of the prawns with sea
salt and 1 teaspoon of the pimenton.
– Heat a skillet over medium heat and add half the butter
(1/4 cup) and a swirl of olive oil (this keeps the butter from burning). When the butter is all melted and the froth
subsiding, add the garlic, letting this sizzle for a bit but not get brown.
(1/4 cup) and a swirl of olive oil (this keeps the butter from burning). When the butter is all melted and the froth
subsiding, add the garlic, letting this sizzle for a bit but not get brown.
– Add the prawns, cut side down, in one layer. Do not crowd the pan – do this in batches if
they don’t all fit (adding bits more butter if needed in between batches). The prawns cook very
fast so watch them closely as you do not want to overcook them. As soon as you see the underside turn orange
flip them and cook on the shell side.
Sprinkle in the other teaspoon of the pimenton between batches and shake
the pan so the melted butter/oil becomes fragrant and red. When the garlic starts to brown, fish them
out with a spoon and set aside.
they don’t all fit (adding bits more butter if needed in between batches). The prawns cook very
fast so watch them closely as you do not want to overcook them. As soon as you see the underside turn orange
flip them and cook on the shell side.
Sprinkle in the other teaspoon of the pimenton between batches and shake
the pan so the melted butter/oil becomes fragrant and red. When the garlic starts to brown, fish them
out with a spoon and set aside.
– Melt the remaining 1/4 cup of butter in a small pan or in a bowl in the microwave. Set aside.
– Remove the cooked prawns to a dish or a plate. Drizzle over the remaining buttery pan juices
and the toasted garlic. Serve with lemon
wedges and the bowl of melted butter on the side for those who want more. Serve and enjoy immediately!
and the toasted garlic. Serve with lemon
wedges and the bowl of melted butter on the side for those who want more. Serve and enjoy immediately!
I had a bit of an accident butterflying the prawns, so if
you (like me) have never done this before, do be careful. As the video instructs, use a serrated knife
to cut through the shell as a regular knife can (and will) slip. Or, you can do as my mother does and cut
through the shells with kitchen shears – although, of course, I didn’t discover
this until after she saw my bandaged finger!
Anyway, the little cut was a small price to pay for this wonderful
meal.
you (like me) have never done this before, do be careful. As the video instructs, use a serrated knife
to cut through the shell as a regular knife can (and will) slip. Or, you can do as my mother does and cut
through the shells with kitchen shears – although, of course, I didn’t discover
this until after she saw my bandaged finger!
Anyway, the little cut was a small price to pay for this wonderful
meal.
The garlicky, buttery prawns had just a hint of smoky spice, their soft sweet meat pulled easily from their
shells to be treated to more lashings of freshly melted butter and spritz’s of
lemon juice. Both C and little C gave it
a thumbs up, and on a bright and sunny Saturday (despite it being January, and
despite the cool-for-us weather) it was just the thing.
shells to be treated to more lashings of freshly melted butter and spritz’s of
lemon juice. Both C and little C gave it
a thumbs up, and on a bright and sunny Saturday (despite it being January, and
despite the cool-for-us weather) it was just the thing.
I hope you are all having a wonderful Saturday wherever
you are!
you are!
Scrumptious! That is one of the best combos ever. A classic.
Cheers,
Rosa
I love Saturday mornings! That's also the time when my daughter and I wake up a little later than usual because there's no school!
garlic, butter and shrimp- it's a a wonderful combo! Perfect for lazy saturdays!
Prawns in garlic butter have long been a favorite of my family's and yours look just top-notch!
Oh these prawns are perfect! I love how you cooked this, it reminded me of how my mom used to do her prawns with a dash of 'picante' ! I can just smell the aroma! Thanks for sharing,Joey ~ will bookmark this for Ash Wednesday which will be here before we know it!
Oh these prawns are perfect! I love how you cooked this, it reminded me of how my mom used to do her prawns with a dash of 'picante' ! I can just smell the aroma! Thanks for sharing,Joey ~ will bookmark this for Ash Wednesday which will be here before we know it!
Hi Rosa! Yes, I love this combination too!
Hi Peachy! Saturdays are the best! 🙂
Hi Midge! Thanks!! 🙂
Hi BettyAnn! Yes perfect for "seafood only" days 😉 I love pimenton and sneak it into many of my dishes 🙂
Yum, yum, yum, yum!!!!!!!!!!! 😀
Butter prawns for breakfast! Great.
As you say, Saturday mornings are the best, providing my kids dont get up a "stupid oclock"
This could well be something to try in the slow cooker for a mid morning brunch out on the decking….
Once the sun comes out of course!
Looks like it's easy to make. I will def try your recipe! Thanks for sharing!
awesome recipe , succulent and perfect.
Tip : after frying the prawns , remove the garlic from pan leaving the sautéed butter, add cream and lemon juice , bring to boil and use as a sauce over prawns