Tonight's dinner: Garlic and Bacon Prawns
May. 16th, 2009 01:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
maradyddFrom the Department of Things I Had In My Kitchen, I offer up the following recipe.
Ingredients:
Unsalted butter (about a stick)
1 clove garlic
Prawns (peeled and deveined if you like, though I used whole ones with the head still on)
Raw salted bacon, chopped (thick cut is best)
Salt and pepper to taste
Preparation time: about 15 minutes
Mince garlic and set aside.
In a skillet with high sides, melt butter on medium heat. Add garlic while the butter is melting, it'll take a little while. When butter has completely melted and just started to turn brown, reduce heat enough that the butter doesn't brown anymore and add prawns, then add chopped bacon. Sautee prawns, turning as needed; test for doneness by poking with the tip of a butter knife. (Prawns will get firmer as they cook, first turning orange, then you'll be able to see the whiteness of the cooked flesh through the shell, then the shell will turn a darker orange as all that tasty brown butter cooks in.) The prawns should be done by the time the bacon finishes cooking, provided you're using good thick bacon.
Remove from heat. Drain butter. Arrange prawns on plate, garnish with bacon, and serve.
Ingredients:
Unsalted butter (about a stick)
1 clove garlic
Prawns (peeled and deveined if you like, though I used whole ones with the head still on)
Raw salted bacon, chopped (thick cut is best)
Salt and pepper to taste
Preparation time: about 15 minutes
Mince garlic and set aside.
In a skillet with high sides, melt butter on medium heat. Add garlic while the butter is melting, it'll take a little while. When butter has completely melted and just started to turn brown, reduce heat enough that the butter doesn't brown anymore and add prawns, then add chopped bacon. Sautee prawns, turning as needed; test for doneness by poking with the tip of a butter knife. (Prawns will get firmer as they cook, first turning orange, then you'll be able to see the whiteness of the cooked flesh through the shell, then the shell will turn a darker orange as all that tasty brown butter cooks in.) The prawns should be done by the time the bacon finishes cooking, provided you're using good thick bacon.
Remove from heat. Drain butter. Arrange prawns on plate, garnish with bacon, and serve.
