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Main Dish: Garlic Shrimp
Garlic Shrimp
Source: "The Australian Women's
1kg / 2 lb green (ie. uncooked)
king prawns (medium-large shrimp) - I tend to go by shrimp / per person rather than weight -eg 4-6 per person)
2 cups oil (use a realtively flavourless one such as canola/
safflower/extra light olive oil)
125g (4oz) butter
8 cloves garlic (more or less to taste)
2 small red chillies (more or less to taste) (or tabasco sauce if preferred)
1 tabsp. chopped parsley
S&P
Preheat oven to 375-400F/190-200C.
Shell prawn, leaving tail intact.
With small sharp knife, slit down back of prawn & remove black 'vein-like' feature. Wash prawns and pat dry.
Put 1/2 cup oil into 4 individual heatproof dishes. Add 30g (one 1/4 ) of the butter to each dish; Crush 2 cloves of garlic into each dish.
Remove seeds from chillies. Suggest you cover chopping board with parchment/ or 'whatever' paper/ cling film so you can dispose of it easily and not risk having a porous board colonised by chilli).
Chop chillies finely and divide among dishes. Season with S&P.
Place dishes on oven tray and then into a moderate (medium)for 10-15 mins until butter has melted and oil is VERY hot.
Remove dishes from oven on the tray. Divide prawns evenly between dishes. Return to oven 8-10 mins or until just cooked.
Serve immediately with chopped parsley and lots of crusty bread to mop up those delicious juices/ oils.
