Ingredients
- 10 prawns peeled, deveined, tails on
- ½ red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 Red chilli deseeded and thinly sliced (optional)
- 6 cloves garlic, smashed crushed and chopped coarsely
- 100 g unsalted butter
- ¼ cup chopped parsley
- Salt (pinch)
- ½ teaspoon Pepper
- Squeeze lemon juice
- 2 to 3 Tablespoons white wine
- Crusty bread
Method
1. Prepare the prawns, leaving the tail shell on if desired. Devein and pat dry.
2. Thinly slice the onion and finely chop the red chilli, adjusting the amount to taste.
3. Heat a large skillet over medium heat and add a generous splash of extra-virgin olive oil.
4. Add the onion and cook gently for a few minutes until soft and translucent, not browned.
5. Add the chilli and cook for another 30–60 seconds until fragrant.
6. Add the prawns to the pan in a single layer and cook over medium heat until they begin to turn pink.
7. Smash and roughly chop the garlic, then add it to the pan. Season with salt and pepper and stir gently.
8. Add the butter and let it melt, combining with the oil, garlic, and onions to create a rich sauce.
9. Sprinkle in the chopped parsley, then add a splash of white wine and let it simmer briefly.
10. Finish with a squeeze of fresh lemon juice and gently toss until the prawns are just cooked and the sauce is glossy.
11. Serve immediately, straight from the skillet, with crusty bread for dipping.
