Sauvignon blanC + Garlic Prawns

Pair our 2019 Sauvignon Blanc Sonoma Valley Reserve with this Garlic Prawn recipe from recipetineats.com. Our Sauvignon Blanc is elegant, bright, and well-balanced with lemon, lime, gooseberry, and passionfruit aromas. Medium-bodied, this truly elegant Sauvignon Blanc does not try to overpower the palate but shows remarkable depth and complexity, highlighting its long, soft finish. It is beautifully filled with bright citrus and mineral notes with hints of honeysuckle and stone fruit on the palate. The crisp acidity and ripe lemon make this a classic pairing for shellfish and rich seafood dishes.

This recipe serves about 4 people. 

Ingredients:

GARLIC MARINADE FOR PRAWNS:

500g / 1lb prawns (shrimp), peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)

4 garlic cloves, finely chopped (don't use crusher/mincer)

1 tbsp extra virgin olive oil (separated)

1/2 tsp black pepper

COOKING

1/2 tsp salt

1.5 tbsp olive oil

50g / 3.5 tbsp unsalted butter , cut into 1.5cm / 1/2" cubes (Note 2)

1/4 cup dry white wine (Note 3)

2 tbsp lemon juice

SERVING

2 tbsp parsley, finely chopped (garnish)

lemon wedges

Bread for mopping!

Directions:

1. Marinate prawns in olive oil, garlic, and pepper for just 20 minutes, if you have time (otherwise, skip it). PRO TIP: Add salt just before cooking so it doesn’t draw the juice out of the prawns = less juicy prawns and not as golden!

2. Sear in batches – don’t crowd the pan! Less prawns = better colour = easier to handle = won’t overcook. (PRO TIP: We use butter AND oil for searing. Butter = better flavor, but if you only use butter, it burns at the high heat required to make prawns golden)

3. Wine – it will sizzle and steam when the wine hits the hot pan which is GOOD! This means it reduced very quickly (~30 seconds), which is exactly what we want (fast cook = juicy prawns). (Good reason to stock up on our Sauvignon Blanc - amazing for drinking and brilliant for cooking with as well. 

4. More butter (optional) – this is optional, it will create an extra sauce for the wow factor when you plate it up (pictured!) and provides plenty of sauce for mopping up with bread. PRO TIP: This is added at the end because if you add it at the start, you end up deep-frying prawns in butter!

5. Lemon – an essential finishing touch;

6. Parsley – a little sprinkle for garnish!

Garlic Prawns are super easy to make, but I do have a few tips to make sure you nail it every single time!

Tips for the BEST Garlic Prawns

CHOP the garlic, don’t use a garlic press. Garlic press = finer garlic that’s also juicy which will burn at the high heat we use to cook the prawns;

Fresh is best, but frozen is really great nowadays! 5 years ago, I never would have said that. But nowadays, there are very good quality frozen prawns. Look for big, plump frozen ones – they work best if using frozen;

Dry prawns – especially if using thawed frozen prawns. Wet prawns will not get that lovely golden sear in the short time it takes to cook prawns and you’ll end up with stewed prawns;

Fast cook – overcooked prawns are rubbery and hard, rather than juicy and plump. They take 3 minutes max to cook (medium to large);

Cook in batches – don’t crowd the pan! Crowded pan = stewed prawns rather than seared. We want to sear for maximum flavor. Remember, color = flavor! So cook half the prawns then remove, then cook the other half. Also, cooking fewer prawns at a time is easier to handle ie turning them one at a time.

High heat, large pan – to help cook the prawns perfectly and get a nice sear on them;

Use tongs, not a spatula – turn each prawn individually, don’t stir them;

Sear in butter + oil – butter provides flavor, but butter burns at high heat. To counteract this, we use a combo of butter + oil here;

Wine will SIZZLE and STEAM! The pan should be super hot when you pour the wine in so it sizzles and evaporates quickly (30 seconds or less). If your prawns simmer in a pool of wine, then you’ll simmer away the seared surface = loss of flavor 😩

6-minute rule – This should take 6 minutes or less to cook. Any longer, and the prawns will probably be overcooked;

Be generous with lemon! Seafood loves lemon. I make garlic prawns with a medium amount of lemon in it, but I always serve them with extra wedges for people to serve themselves. 

Recipe from Nagi of recipetineats.com