Sautéed Gulf Prawns Recipe
Plump Gulf prawns sautéed with fresh lemon juice, cherry tomatoes, basil, and a splash of sweet white wine, served with toasted sourdough bread.
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Ingredients
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Prawns & Sauce
To Serve
Method
Prawns & Sauce
- 1
Prepare prawns
Pat prawns dry with paper towels, then season both sides lightly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside for 5 minutes while you preheat the pan.
- 2
Heat pan
Place a large skillet over medium-high heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. Allow butter to melt and oil to shimmer but not smoke (about 1–2 minutes).
- 3
Sear prawns
Add prawns in a single layer, avoiding crowding (work in two batches if needed). Cook undisturbed 1.5–2 minutes until the undersides are golden and edges turn opaque. Flip and cook the other side 1–1.5 minutes until just cooked through. Transfer prawns to a plate and tent loosely with foil.
- 4
Build sauce
Reduce heat to medium. Add the minced shallot and sliced garlic to the hot skillet. Sauté, stirring, about 30–45 seconds until fragrant and softened but not browned. Add halved cherry tomatoes and 1 tsp red pepper flakes; cook 1–2 minutes until tomatoes begin to soften and release juices.
- 5
Deglaze
Pour in 1 tbs sweet white wine and 1 tbs chicken or seafood stock, scraping the browned bits from the pan with a wooden spoon. Let the liquid reduce for about 1 minute.
- 6
Finish sauce
Stir in 2 tbs fresh lemon juice and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Swirl in the reserved prawns and any collected juices; cook together 30–45 seconds to rewarm prawns and coat them in sauce. Remove from heat and stir in 1 cup torn fresh basil and remaining 1 tbs unsalted butter to glossy finish.
To Serve
- 7
Toast sourdough: While making the sauce (or in a separate skillet/toaster), brush both sides of sourdough slices with 1 tbs butter or a little olive oil. Toast on a hot skillet or under a broiler 1–2 minutes per side until golden and crisp. If using a skillet, press lightly with a spatula for even contact.
- 8
Plate and garnish: Transfer toasted sourdough to a serving platter. Spoon prawns, tomatoes, and sauce over or alongside the bread so guests can mop up the sauce. Garnish with extra basil leaves and lemon wedges. Taste and adjust seasoning with additional salt, pepper or lemon if desired.
- 9
Serve immediately: Serve as an appetizer portion, 3–4 prawns per person (see servings) with toasted sourdough for dipping.