Tiger Prawns in Garlic Butter

6
Servings

15m
Prep Time

22m
Cook Time

37m
Ready In

Recipe: #6009

July 26, 2012

recipe by:
Derf "RIP" Forever in our Kitchen

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recipe by:
Derf "RIP" Forever in our Kitchen

"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."

Original recipe yields 6 servings

Metric US

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Ingredients

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2 pounds large raw tiger shrimp, in their shells, thawed if frozen
1/2 cup butter
1 tablespoon vegetable oil
6 garlic cloves, smashed

2 limes, juice and zest of
1 bunch fresh coriander, chopped
Warm tortillas, to serve
Lemon slices, for the finger bowls

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.