Sunshine, sea, surf, sand and seafood. There is so much to love about an Australian summer, particularly one spent by the ocean where fresh seafood is in abundance and there is no shortage of good quality produce.
We also love cooking outdoors at this time of year and creating easy and delicious recipes that take little time to cook leaving more time to enjoy the sunshine and great outdoors.
Our sizzling chilli and garlic prawn recipe is the perfect summer meal – gorgeous fresh king prawns, rich olive oil and lemon and enough garlic and chilli to give it a kick. We love this dish served just as it is with some crusty bread, however it is also delicious tossed through linguine or spaghetti. To watch us make this recipe click here.
12 green prawns, shelled, de-veined with tails on
3 cloves of garlic, finely chopped
1 1/2 cups of continental parsley, roughly chopped, plus extra to serve
1 teaspoon of dried chilli flakes
2 tablespoons of olive oil
Two teaspoons of sea salt
To make, heat olive oil in a saucepan on medium heat. Add prawns and season with salt and a good crack of black pepper. Cook for about 2 minutes on one side, turn prawns over and add garlic and juice of half a lemon. Add parsley and chilli and cook for another 40 seconds or so until prawns are cooked through (check that the prawn tails are orange and the prawn meat is white) and parsley is wilted. Drizzle with a little extra olive oil.
Remove from heat and add to a plate, add the juice of the other half of the lemon, add a crack of pepper and serve with some fresh parsley on the side. Enjoy!