Crevettes au beurre citronné

Ingrédients

• 800 gram jumbo prawns (butterflied)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp chilli flakes
• 1 tsp paprika
• 6 large cloves garlic (minced)
• 3 tbsp olive oil
• 1/4 cup butter
• 1 shallot (finely chopped)
• 1 cup fresh cream
• 6 tbsp lemon juice
• salt
• pepper
• fresh parsley

Préparation

1. 1

   Rinse prawns well. Rub some coarse salt into the prawns and rinse well. Squeeze out any excess water

2. 2

   Marinate the prawns with the salt, pepper, paprika, chilli flakes, garlic and one tablespoon olive oil. Refrigerate for 30 minutes

3. 3

   Heat 2 tablespoon olive oil, on high heat, in a pan and fry the prawns, about a minute on each side. Fry a few at a time. Do not over crowd the pan. Remove and set aside

4. 4

   In the same pan, remove any burnt bits. Heat 1/4 cup butter on medium heat. Fry the shallot until translucent.

5. 5

   Add the fresh cream, mix well and heat through just until it bubbles. Turn off the heat. Mix in the lemon juice

6. 6

   Add the prawns into the sauce and turn the heat on again and bring it to a quick boil on high heat. Be careful not to over heat as the sauce will split

7. 7

   Season with more salt and pepper. Garnish with some fresh chopped parsley