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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The Whole Grain Family & Spoon Rest
Our Limited-Edition Collaboration
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  • 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.