Hot Pepper and Garlic Prawns

Ingredients for Hot Pepper and Garlic Prawns

• 900g large prawns in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined

• 10 large garlic cloves, thinly sliced

• 1/4 teaspoons dried hot red pepper flakes

• 1/2 teaspoons fine sea salt

• 80ml extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• Accompaniment: lemon wedges

How to make Hot Pepper and Garlic Prawns

Pat prawns dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add prawns and sauté, turning occasionally, until prawns are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.