Prawns, known as shrimp in the United States, are crustaceans with a crisp mild taste that can be eaten hot or cold. Prawns are low in fat and calories but high in vitamins D and B12, protein and iron. Fresh whole prawns come with the heads and shells attached and the veins inside. Purchase ready to cook prawns if you don't want to remove those parts yourself.
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Things you need
- 20 large prawns
- 2 tbsp olive oil
- 1 tbsp breadcrumbs
- 2 cloves garlic, minced
- 1 stick butter, melted
- Salt, to taste
- Pepper, to taste
- 1 package rice pilaf, prepared
- Chopped parsley, for garnish
Prepare the prawns, if necessary. Pull off the heads, peel away the shell and remove the veins but leave on the tails. Set aside the prawns.
Heat 2 tbsp of olive oil over high heat. Fry the prawns until cooked, about three minutes. Add the breadcrumbs and one clove of minced garlic to the pan. Cook for two more minutes then remove from heat.
Combine half a stick of melted butter with the remaining minced garlic clove. Spoon over the prawns before serving. Serve the prawns on a bed of rice pilaf. Garnish with fresh chopped parsley.
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