From the galley:
utilizes: Female or Male Spot Prawns
We know... These roe on prawns are a little messy. They might even have you feeling slightly squeamish. But hang with us here: as soon as you take your first bite, we promise you'll never look back.
1. This recipe will take longer to read than it will to cook.
2. If you're a first time spot prawns consumer, we'd recommend staring either with this recipe, or with our boiled prawn recipe.
We'd love to tell you that we worked tirelessly to craft this recipe... But in reality, after a long evening of plucking over 3,000 shrimp heads, we were just hankering for some delicious prawns. So we popped the cast iron on the diesel stove, added some butter and garlic, and sautéed the prawns until they were just barely cooked through.
Cook Time: 4 minutes Prep Time: 5 minutes Serves: 1-4
1 lb spot prawns, thawed with shells left on
Spot prawns do not need deveined, but a thorough rinse with cold water is a good idea
2 heaping tablespoons of butter
3 cloves garlic, minced
Pinch of sea salt
Preheat a large cast iron (or other heavy bottomed pan) over medium heat
Add butter and garlic. We want the heat high enough that the butter browns, but not so high that the garlic burns.
Once the butter is browned, add the shrimp to the skillet in an even, single layer
Cook for 4 minutes, constantly turning and rotating the shrimp. The middle ones will likely cook faster than the outer ones, so be sure to rotate those, too.
Remove from heat, finish with a sprinkle of flaky salt, and dig in!
We'd recommend keeping it simple the first few times you make this recipe... But after you've become acquainted with the flavor of shrimp, feel free to add some citrus and herbs!