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Prawns cooked two ways shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014. (Peter Power for the Globe and Mail)
Prawns cooked two ways shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014. (Peter Power for the Globe and Mail)

Spot Prawns Sauté Add to ...

This dish is simple and decadent. If spot prawns are not available, then use a 15- to 20 (per pound)-size shrimp preferably farmed organic. I prefer white shrimp to black tiger, which seem all texture and no taste to me.

Follow on Twitter: @lucywaverman

  • Ready time: Ready in: 15 minutes
  • Servings: 4

Ingredients

2 tbsp vegetable or olive oil

1 lb (500 g) spot prawns, peeled

1/4 cup butter, cubed

1 tbsp lemon juice

2 tbsp chopped chives

2 tsp chopped fresh tarragon

Maldon salt

Method

Heat heavy pan until just starting to smoke. Add oil. As soon as oil is hot, slide prawns into the skillet. Sear for about 1 to 2 minutes (1 for prawns, 2 for shrimp) or until crisp and golden. Turn over and cook for 1 more minute. Immediately lower heat and add butter, lemon juice, chives and tarragon. Toss together. Season with salt. Serve immediately.

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