Prawns in Beer

I made this dish for supper on Sunday night and it was delicious. I love prawns, eating them always feels like a celebratory feast. It was a good weekend, bright sunshine, wonderful theatre and inspiring chats with dear friends. Sometimes, those moments are all too few and far between. Anyway, I am  so grateful to all of you, whoever you may be, reading my blog. I know you’re out there, my little WordPress stat graph attests to it…but where are you? who are you? I am curious. Stop by, say hello. I promise not to bite!

I chose to leave the shells on the prawns for this recipe, as I love eating with my hands and being messy. Please feel free to peel them, if you prefer. This may seem like an unlikely combination but it works!

Prawns in Beer

Adapted from Life’s a Beach Cottage: Second Helpings by Neil Roake

Serves 3 (can easily be doubled)

750g prawns, defrosted

5og butter

1/4 cup (60ml) olive oil

2 cloves garlic, chopped

34oml beer (lager)

1 tbsp parsley, chopped very finely

Salt and pepper

Half a lemon

For the Vina D’Alhos marinade:

375ml white wine

125ml (1/2 cup) white wine vinegar

6 cloves

3 large cloves garlic, crushed or finely chopped

3 bay leaves

a few good grinds of black pepper

1 onion chopped

a scant teaspoon cumin seeds

Bread for serving

Start by combining all the ingredients for the Vinha D’Alhos, add the prawns and marinate, covered, for 1 hour. Add the butter and olive oil to a large frying pan and amalgamate (i.e. let them get friendly with each other). Add the garlic and fry for about 2 minutes. Add the drained prawns (I included some onion and garlic from the marinade for extra flavour and texture), and cook until they turn red/pink (about 2 minutes). Pour over the beer and the parsley and cook on medium to high heat for a further 3 minutes (you don’t want to overcook your prawns). Season with salt and pepper, and a good squeeze of lemon juice. Serve with lots of crusty bread to mop up the delicious juices.  Serve this on a first date, I dare you!

 

 

 

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3 comments

  1. Made this for dinner last night! Spread newspaper across the dining room table, put the wok in the middle and everyone ate straight from the pan! Had a gorgeous baguette to mop up the juices, and a Portuguese tomatoe and onion salad on the side. Was such a fun and delicious meal!!


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