Pairs with Sauvignon Blanc

Servings: 2 as a main, 4 as a starter; Prep: 10 mins; Cook: 6 mins




  • 1lb prawns (shrimp), peeled and deveined, tail on
  • 4 garlic cloves finely chopped (don’t use crusher/mincer)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp black pepper


  • 1/2 tsp salt
  • 1.5 tbsp olive oil
  • 50g/3.5 tbsp unsalted butter
  • 1/4 cup dry white wine
  • 2 tbsp lemon juice


  • 2 tbsp parsley, finely chopped (garnish)
  • lemon wedges
  • bread (optional)



  • MARINATE: place prawns, garlic, olive oil, and pepper in a bowl and gently toss. Set aside for 20 minutes- optional
  • SALT: add salt to prawns before cooking and toss
  • SEAR IN BATCHES: heat oil and about 1/3 of the butter in a large frying pan over high heat. Once butter melts, add half of the prawns, making sure not to overcrowd the pan.
  • COOK for 1 minute until prawns are a light golden color, then flip with tongs. Cook the other side for 1 minute and then place onto a plate. Cook the remaining prawns for one minute on each side (you shouldn’t need to add more oil)
  • RETURN the first batch of prawns back into the same pan used earlier
  • ADD WHITE WINE and stir, scraping the bottom of the pan until the wine is mostly evaporated (about 30 seconds)
  • BUTTER AND LEMON: spread the remaining butter across the pan and add lemon juice. Once the butter melts, stir for 30 seconds and then remove from the stove
  • GARNISH AND SERVE: Plate the shrimp and sprinkle with parsley and serve with lemon wedges. You could also serve the shrimp on top of bread.