Garlic Butter Shrimp

Method

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1. Pat the prawns thoroughly dry with kitchen paper and toss with the salt, pepper and paprika.

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2. Heat the oil in a large frying pan over high heat until it just begins to smoke.

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3. Add the prawns in a single layer, without crowding — two batches if your pan is small — and sear 90 seconds without moving them.

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4. Turn and sear 60 seconds more, until pink and opaque with browned edges. Tip them onto a plate.

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5. Take the pan off the heat and let it cool for 20 seconds, then add the butter, garlic and chilli flakes and swirl.

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6. Return to a low heat and cook 60 to 90 seconds, swirling constantly, until the garlic is pale gold and the butter smells nutty. Watch it — this is the only step that can go wrong.

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7. Off the heat, stir in the lemon juice, then return the prawns and any juices and toss for 20 seconds to coat.

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8. Fold through the lemon zest and parsley and serve at once with wedges of lemon.

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Chef’s Tips

• Dry the prawns. Every complaint about pale, rubbery garlic prawns starts here.
• Garlic goes in off the heat. Burnt garlic is bitter and there is no rescuing the pan.
• Have everything chopped before you start. The whole cook is under four minutes.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread for the butter
• Linguine
• A cold Albariño

Storage & Reheating

Best immediately. Refrigerated for 2 days; eat cold rather than reheating, which toughens them.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.