Difference between revisions of "Garlic Prawns in Lemon Butter"
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* 2 tablespoons chopped fresh [[flat-leaf parsley]] | * 2 tablespoons chopped fresh [[flat-leaf parsley]] | ||
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# Heat a large skillet over medium-high heat. | # Heat a large skillet over medium-high heat. | ||
# Melt 2 tablespoons butter and when foam subsides, sauté prawns for 2 minutes, or until just pink. | # Melt 2 tablespoons butter and when foam subsides, sauté prawns for 2 minutes, or until just pink. | ||
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# Serve immediately. | # Serve immediately. | ||
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[[Category:Prawn Recipes]] | [[Category:Prawn Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
Latest revision as of 16:49, 16 July 2012
Description
Contributed by Catsrecipes Y-Group
- Makes 4 servings
Ingredients
- 2 pounds extra large prawns, peeled and deveined
- ½ cup butter, divided use
- 4 large cloves garlic, finely minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
Procedures
- Heat a large skillet over medium-high heat.
- Melt 2 tablespoons butter and when foam subsides, sauté prawns for 2 minutes, or until just pink.
- Add garlic, tossing quickly, so as not to burn.
- Add remaining butter and stir until melted.
- Season with salt, pepper and lemon juice.
- Remove from heat and garnish with parsley.
- Serve immediately.
