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


Serves 4
  • 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
Cookware Used
King Sear
12-Inch Cast-Iron Skillet
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Brightland’s Olive Oil & Vinegar Capsule
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  1. Heat 2-3 tablespoons olive oil over low medium-heat in King Sear.
  2. Add butter, garlic, and 2 teaspoons each of chopped cilantro and parsley.
  3. Add prawns, 2 tablespoons more olive oil, and another tablespoon each of chopped cilantro and parsley. Season with salt and pepper.
  4. Cover and cook for 15 minutes, using tongs to flip prawns halfway through.
  5. Pan baste prawns with a spoon 5 minutes into cooking, and then in the last 5 minutes before removing from heat.
  6. When prawns are bright red and smell sweet, they’re ready.
  7. Transfer prawns to a serving dish or place your King Sear pan on a trivet and serve directly from the pan.
  8. Top prawns with the pan sauce.
  9. Garnish with additional parsley and cilantro. Serve warm.