Ligurian prawns cooked in the pan with garlic and parsley make an easy fish second course which is quick to prepare, preserving all the taste of the sea.
We Ligurians are a little obsessed with cooking seafood products in a very simple, uncomplicated way to bring out the taste. Cooking in the frying pan is very common. For example, I also prepare fillets of gilthead seabream with garlic and parsley.
For this recipe, only the central shell and the intestines (always removed) are removed from the prawns and they are then sautéed with garlic, pine nuts and extra virgin olive oil, sprinkled with white wine and, with the heat off, flavoured with salt, white pepper and parsley.
You can make this dish with large prawns (I used the ones from Santa Margherita) or with smaller ones. You can also use frozen prawns which should be taken out of the freezer a few hours before.
Ingredients
Tools
Steps
Clean the prawns. Rinse them under running water. Then using your hands remove the legs and the central shell. Leave the head and the tail. At this point cut into the back of the prawn and pull out the intestinal tract, which is the black vein. It must always be removed!
Chop the parsley and keep to one side.
Remove the core from the garlic and fry lightly with extra virgin olive oil in the frying pan. After 2 minutes, add the prawns and pine nuts. Sprinkle with white wine and allow the alcohol to evaporate.
The prawns must not be cooked for too long, about 3 minutes per side. Then turn off the heat, season with salt and white pepper and flavour with parsley.
Our Ligurian fried prawns with garlic and parsley are ready. Easy isn’t it?
My social profiles
If you like my recipes you can follow me on YouTube, Facebook, Instagram, Pinterest, Twitter e Telegram.
But if you prefer the paper form, I have also published the book Liguria in the kitchen.
Frequently Asked Questions (FAQ)
Can frozen prawns be used?
Of course, but I have to defrost them first.
Varied doses for servings