Garlic Gulf Prawns Recipe

Prep the prawns

Pat prawns dry with paper towels. If not already done, peel and devein leaving tails on for presentation. Season lightly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper; set aside at room temperature for 5–10 minutes.

Cook aromatics

Heat a large heavy skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When butter is melted and shimmering, add the minced shallot and sauté 1–2 minutes until translucent but not brown. Add the minced garlic and red pepper flakes (if using) and sauté 30–45 seconds until fragrant.

Sear the prawns

Increase heat to medium-high. Add prawns in a single layer and cook undisturbed 1.5–2 minutes until the undersides turn pink and begin to curl. Flip prawns and cook an additional 1–1.5 minutes until just cooked through (opaque and slightly springy). Do not overcook.

Deglaze and finish sauce

Push prawns to the side. Add the white wine to the skillet to deglaze, scraping any browned bits from the bottom with a wooden spoon. Let the wine reduce about 30–45 seconds. Add the chicken/seafood stock and the remaining 1 tablespoon butter; swirl to melt and combine. Stir in lemon juice, paprika, remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Simmer 30 seconds so flavors meld and sauce slightly thickens.

Coat and garnish

Toss prawns gently in the sauce to coat evenly and heat through for 15–30 seconds. Remove from heat and stir in chopped parsley. Taste and adjust seasoning (salt, pepper, lemon) to taste.

Warm the tortillas: stack and wrap in foil, then heat in a 300°F (150°C) oven for 8–10 minutes or warm individually in a dry skillet 20–30 seconds per side.

Heat rice and beans: reheat cooked rice and refried or black beans until hot (microwave or stovetop). If desired, stir a teaspoon of butter or a splash of stock into beans for creaminess.

Assemble salad and sides: toss mixed greens with a simple squeeze of lemon or a light vinaigrette if desired. Portion guacamole, sour cream, and salsa into small bowls for serving.

Plate: spoon rice and beans onto each plate. Arrange the garlic prawns over or beside the rice, spooning extra garlic-wine sauce over the prawns. Add salad, guacamole, sour cream, and salsa on the side. Serve warm tortillas alongside and provide lime wedges if desired.

Storage and notes: leftover prawns are best eaten within 24 hours; store sauce and prawns in an airtight container in the refrigerator. Reheat gently in a skillet over low heat to avoid overcooking. If refried beans unavailable, substitute warmed black beans as noted.