Shrimp Garlic Parsley — Easy Garlic Butter Prawns

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Also  recipe found on the back of a food package. 😊


This one is called Shrimp Garlic Parsley, and there really isn't much mystery to it: big prawns, garlic, parsley, butter margarine and lemon.

What I like is that the prawns are split along the back and the garlic-parsley butter is tucked directly into them before cooking. So instead of making a separate sauce, the seasoning melts into the prawns while they pan-fry.

Simple, quick, and definitely one of those recipes where you want bread nearby to catch whatever garlic butter is left on the plate. 😂

Ingredients

Serves 2

  • 300 g large prawns, backs split open
  • 100 g butter margarine
  • 3 garlic cloves, finely chopped
  • 15 g fresh parsley, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ lemon
  • 30 g additional butter margarine, for pan-frying

How to Make It

  1. Season the prawns with salt and black pepper and set aside briefly.
  2. Mix 100 g butter margarine with the chopped garlic and parsley until evenly combined.
  3. Spread some of the garlic-parsley butter into the slit along the back of each prawn.
  4. Heat the remaining 30 g butter margarine in a frying pan.
  5. Add the prawns and pan-fry until they change color and are cooked through.
  6. Transfer to a serving plate and serve with fresh lemon on the side.
  7. That's it. 🍤🍋
Hmm, I would probably use regular unsalted butter if I made this at home. Butter + garlic + parsley + prawns is already such a good combination that it doesn't need much else.

And because prawns cook quickly, I wouldn't leave them in the pan too long. Once they're opaque and pink, they're basically ready.

A little crusty bread, rice, or even simple roasted potatoes would be enough to turn this into dinner.

This recipe immediately reminded me of a few other garlic-prawn dishes.

🇪🇸 Spain — Gambas al Ajillo

 

Probably the closest cousin. Spanish gambas al ajillo cooks prawns in plenty of olive oil and garlic, usually with chili, and often finishes them with parsley. Some versions add sherry and lemon too. The Mediterranean Dish

The main difference is that the Spanish version is much more saucy—the prawns almost sit in the garlicky oil.

Gambas al Ajillo — Spanish Sabores 

🇺🇸 Italian-American — Shrimp Scampi

 

Shrimp scampi is another very close match: shrimp, butter, garlic, lemon and parsley, often with white wine added to make a buttery sauce. Food Network notes that the familiar shrimp version developed in Italian-American cooking as shrimp became a substitute for scampi/langoustines. Food Network

Our package recipe is basically the simpler, no-wine cousin.

Classic Shrimp Scampi — Food Network 

🇫🇷 France — Crevettes Persilladées

 

And then there is French-style crevettes persilladées. Persillade is essentially the lovely combination of parsley and garlic, and versions with shrimp are quickly sautéed with garlic, parsley and oil or butter. Journal des Femmes Cuisiner

This one may actually be the closest in flavor to our recipe.

Crevettes Persilladées — Journal des Femmes

So from one little recipe on a margarine packet we somehow travelled from Indonesia → Spain → Italian-American kitchens → France. 🌏🍤

Same basic idea everywhere: prawns really like garlic, butter and parsley. And I can't disagree with that. 😄


Note: The Original recipe attached

Original Recipe Bonus Shrimp Garlic Parsley

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