Ingredients: 4 garlic cloves 1 bag of large shrimp/king prawns Fresh parsley, chopped Dry parsley 4 tbsp Butter (I used vegan butter) Salt n Pepper to taste Pinch of cumin powder.
Rinse and season your shrimp with salt n pepper, dried parsley and cumin powder or seeds. Drizzle over olive oil and toss thoroughly.
Heat up a wok or cast iron pan with 2 tbsp of butter and then add your shrimp flesh down first so the meat inside of the shell cooks.
Now because the shell is pink already it maybe difficult to tell when the prawns are cooked, I recommend cooking for a total of 4-5 mins.
Whilst your shrimp is cooking, mince the garlic into a small sauce pan and add the remaining butter, cook until butter as melted, add salt and pepper to taste.
Drizzle your garlic butter over your cooked shrimp and then sprinkle with freshly chopped parsley.
Enjoy with my mango or feta salad or my Bulgur Jollof recipe, with the tutorial over on @thepantryprojectonline.
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