Tiger Prawns in Garlic Butter
Servings
Prep Time
Cook Time
Ready In
Recipe: #6009
July 26, 2012
Categories: Dinner, Main Dish, Fruit, Lemon, Vegetables, Garlic, Appetizers, Mexican, North American, Pacific Northwest, Pacific Rim, Baby Shower, Birthday, Brunch, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Winter, Electric Skillet, Skillet, Stove Top, Heart Healthy, Make it from scratch, Lime more
"These are incredable!! You will never have enough and everyone will want the recipe!! Make lots for a full meal or serve as a first course. from Mexican, healthy ways with a favourite cusine." I have served these shelled as a main course, and as an appie shelled rather than have the guests shell them."
Ingredients
Nutritional
- Serving Size: 1 (213.2 g)
- Calories 884.5
- Total Fat - 49.9 g
- Saturated Fat - 13.9 g
- Cholesterol - 2.3 mg
- Sodium - 540.9 mg
- Total Carbohydrate - 99.9 g
- Dietary Fiber - 11.4 g
- Sugars - 3.2 g
- Protein - 10.4 g
- Calcium - 171.4 mg
- Iron - 3.2 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.4 mg
Step 1
Rinse the prawns in a colander, remove their heads and leave them to drain.
Step 2
Heat the butter and oil in a large frying pan, add the garlic and fry over a low heat for 2 to 3 minutes (Cook the prawns in a large frying pan , cast iron, or a flam proof dish that can be taken directly to the table, so that they retain their heat until they are served).
Step 3
Add the lime rind and juice. Cook, stirring constantly, for 1 minute more. Add the prawns and cook them for 2 to 3 minutes, only until they turn pink.
Step 4
Remove them from the heat, sprinkle with coriander and serve with the warm tortillas.
Step 5
Give each guest a finger bowl filled with water and a slice of lemon, for cleaning their fingers after shelling the prawns, and provide lots of paper napkins!
Step 6
Alternately : Peel the prawns before cooking and serve with toothpicks as an appetizer, be sure to serve in a bowl so that the juice is on the prawns. OR Peel before cooking and serve as a main course with side dishes and baguette slices to sop up the juice.
Tips & Variations
No special items needed.
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