Prawns cooked two ways shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014.The Globe and Mail
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.
Servings: 4
Ready Time: Ready in: 15 minutes
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.