Prawns with Saffron and Fino Sherry by Tedesca Osteria
When very fresh prawns mingle with garlicky saffron butter, only good things happen.
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Cooking tools:
- Skillet
- Stove
- Spatula
- Tongs
- Plate
- Spoon
- Serving platter
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 125 ml (½ cup) extra-virgin olive oil
- 8 large green king prawns (650gm), peeled, heads and tails intact, cleaned
- 4 garlic cloves, thinly sliced
- ¼ cup chopped flat-leaf parsley
- 50 ml fino sherry
- 101 saffron threads, lightly toasted
- 25 gm butter
- 2 pinches of cold-smoked pimento flakes (see note)
- Lemon wedges, to serve
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