Quick Weeknights · Spanish
Chili Garlic Prawns
I quickly sauté these prawns in a hot pan with plenty of chili, garlic, and butter.
Why This Works
The combination of high-quality oil and sliced garlic creates an intense, aromatic poaching medium.
The Upgrade
Add a teaspoon of smoked paprika during the garlic-sauté phase for a deeper flavor.
Chef's Secret
Michelin TechniqueUse the highest quality olive oil you have, as it forms the base of the delicious sauce.
Ingredients
Total time including resting: 15 min
Directions
Heat olive oil in a skillet over medium heat until shimmering.
2 minAdd garlic and chili flakes, sautéing until garlic is golden and fragrant.
2 minIncrease heat and add the prawns, stirring constantly.
3 minCook until the prawns turn opaque and pink.
2 minStir in the chopped parsley to add a fresh, herbaceous note.
1 minSqueeze the juice of the lemon over the pan to cut the oiliness.
1 minTransfer to a serving dish and serve with crusty bread.
1 minWine Pairing
Godello
White Wine
The BottleRafael Palacios Louro
Godello offers a creamy texture that coats the palate while retaining a focused mineral acidity. This intensity holds up to the chili heat and cuts through the residual butter on the prawns.
Nutrition per Serving
310
calories
25g
protein
2g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Bread
Use thick slices of crusty bread to dip into the chili-garlic butter emulsion remaining in the pan.
Ingredients
Directions
Slice bread into 1-inch thick batons.
Whisk softened butter, garlic, and sea salt until emulsified.
Spread a thin layer of garlic butter onto one side of each slice.
Place bread butter-side down in a hot cast-iron skillet over medium-high heat.
Toast until the edges are deeply golden and crisp, approximately 2 minutes.
Remove from heat, garnish with parsley, and serve immediately to mop up the pan sauce.
Side Dish
Shaved Fennel Salad
Toss thin fennel shavings with lemon juice to provide a crisp, clean-tasting side that refreshes the palate between spicy bites of prawn.
Ingredients
Directions
Using a mandoline, shave the fennel bulbs into paper-thin slices.
Submerge the shavings in a bowl of ice water for 10 minutes to ensure maximum crispness.
Drain the fennel thoroughly and pat dry with a clean kitchen towel.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create an emulsion.
Place the fennel in a chilled serving bowl and toss gently with the dressing until evenly coated.
Garnish with reserved fennel fronds and serve immediately alongside the prawns.
Member Reviews
How did it turn out?
Rate this recipe
This Chili Garlic Prawns came out incredible. The chef's secret tip is worth the price of admission.
Cooked it for guests over the weekend — everyone wanted the recipe.