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
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
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!