INGREDIENTS:
°500g raw, medium or large prawns, peeled, deveined with or without tails (in the photos, I used 1 kg of medium prawns)
°4 minced garlic cloves
°1 pinch of paprika (optional)
°Salt and pepper to taste
°2 tablespoons good quality olive oil
°2 tsp butter
°Juice 1 L (2 tsp)
°1 tablespoon chopped flat-leaf parsley (optional)
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PREPARATION:
Wash your shrimp in chilly water and wipe off, tapping with paper towel.
In skillet, heat oil.
Sauté the shrimp over high intensity, 1 moment on each side until they become pink (1.5 minutes assuming the shrimp are huge). Be cautious, don’t cook them for quite a while, if not they will turn out to be hard and dried out.
Salt and pepper as indicated by your taste partially through cooking, blend.
Eliminate the prawns and put away on a warm plate, covered.
Note: on the off chance that your container is little, or on the other hand assuming you are utilizing a great deal of shrimp, do this in clusters. Try not to fill the dish with shrimp.
Add the garlic, the spot of paprika assuming that you are utilizing it, and the margarine to the skillet. Letting stew for 2 mn while blending.
Be mindful so as not to consume the garlic, its taste will turn out to be harsh.
Add the parsley in the event that utilizing, the lemon juice. Blend.
Return the shrimp to the skillet. Intensity and blend rapidly so the prawns absorb the sauce. Partake in your lunch!
Present with pasta, rice, pureed potatoes (or pounded cauliflower), or essentially with bread.
Enjoy !