Want more iVillage? Sign up for our
Newsletters
Ingredients
| 2-4 jumbo prawns | 1 tablespoon manicured garlic | |
| 1 teaspoon cayenne pepper | 1 tablespoon manicured shallots | |
| 1 teaspoon garlic powder | ¼ cup white wine (use the cheap stuff…drink the good stuff) | |
| 1 teaspoon onion powder | Juice of 1 lemon | |
| 1 teaspoon chili powder | Kosher salt to taste | |
| 6 tablespoons unsalted butter | crusty baguette |
directions
Prep:
10 min
Total:
15 min (Quick)
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
1
Peel and de-vein whole prawns.
-
2
Combine all dry spices together in mixing bowl.
-
3
In a large sauté pan, melt butter on low heat.
-
4
Dredge shrimp in dry rub made from spices. Place coated shrimp in sauté pan with melted butter. Allow shrimp to cook on slow low heat. Cook until shrimp turn pink, about 6-7 minutes.
-
5
Remove shrimp. In the same pan with the butter, spices and shrimp love, toast off the garlic and shallots; deglaze with white wine. Allow to reduce, then season with lemon juice and salt to taste.
-
6
Pour very dirrrrty pan sauce over shrimp. Use crusty baguette to soak up all the naughty sauce!!!
Chime In
Today's Best Saving
