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These prawns quickly come together with a buttery, herby sauce in King Sear. An easy weekenight meal — serve over pasta or with crunchy bread to dip in the sauce. I experienced this dish at a little bar the first time I traveled to Spain. I couldn’t wait to recreate it when we got home, because food transports us, and this was a life changing food moment for me.
- Christine Fiorentino
- Extra virgin olive oil for sautéing
- 1 tablespoon salted butter
- 5 garlic cloves, thinly sliced
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 1 ½-2 pounds jumbo prawns with heads and shells on, cleaned (for shopping purposes, also referred to as colossal shrimp)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Heat 2-3 tablespoons olive oil over low medium-heat in King Sear.
- Add butter, garlic, and 2 teaspoons each of chopped cilantro and parsley.
- Add prawns, 2 tablespoons more olive oil, and another tablespoon each of chopped cilantro and parsley. Season with salt and pepper.
- Cover and cook for 15 minutes, using tongs to flip prawns halfway through.
- Pan baste prawns with a spoon 5 minutes into cooking, and then in the last 5 minutes before removing from heat.
- When prawns are bright red and smell sweet, they’re ready.
- Transfer prawns to a serving dish or place your King Sear pan on a trivet and serve directly from the pan.
- Top prawns with the pan sauce.
- Garnish with additional parsley and cilantro. Serve warm.
