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Description:
This is a very fast dish to make and can be served as an appetizer or an entree.

Ingredients:

peeled and deviened prawns
-for an appetizer 6 large prawns per person
-for an entree 8-10 large prawns per person

Marinade:

2 cloves of minced garlic
1 pinch of salt
1/2 teaspoon coarse pepper
1 teaspoon liquid honey
1 ounce melted butter
1 sprig chopped cilentro 1 sprig fresh dill, chopped
1/4 lime, juiced
1 ounce dry white wine

Put prawns in marinade and let stand at room temperature for one hour. Pre-heat a non-stick pan at medium-high setting on a stove-top burner(make sure you have a matching lid for this pan). Dump all marinade and prawns into the pan and immediately secure the lid on top. The liquids in the marinade will start to steam and evaporate, and the butter will start to sautee the prawns(stand back from the pan at this point, the fumes from the evaporating wine are quite strong). The prawns will cook in a matter of 30-45 seconds if the pan is at proper temperature, any longer and the prawns will become tough and rubbery. Remember fresh quality seafood can be served at medium rare(if your local fishmonger is reliable). If you are not sure, freeze your catch first for a couple of days then thaw in your fridge.

If cooking for 4 people, triple the marinade ingredients, except for salt, which should be 2 pinches. Make sure your pan or pot is large enough for this recipe. Also after putting prawns and marinade in pan or pot, shake it back and forth like you would popcorn to try to get the prawns to flip over on both sides.

URL: http://www.fishingcanada.com/Recipes/Crustaceans/