- 4 cloves garlic, crushed
- 1/2 teaspoon salt
- 1 teaspoon crushed black peppercorns
- 1 teaspoon fresh lemon juice
- 2 Tbsp brandy
- 1 lb. raw medium-sized shrimp, shelled and split (you can leave tails on if you wish)
- 1-2 Tbsp coconut oil
- 2 Tbsp fresh chopped parsley or micro greens
- 3/4 cup white vinegar
- 3/4 cup sugar
- 3 garlic cloves (minced)
- 2 tsps red pepper flakes
- 1/2 tsp coarse salt
Crush your peppercorns with a mortar and pestle. Using whole corns and crushing them fresh creates a much more powerful and intense pepper flavour.
Mix together the crushed garlic, salt, crushed peppercorns, lemon juice and brandy. Add the shrimp and marinate at least an hour or up to overnight in the fridge.
Heat a heavy pan over medium high heat and add olive oil. Add shrimp and garlic mixture and cook quickly, tossing shrimp. The longer the shrimp has been marinating, the less time it takes to cook. Cook until the shrimp for approximately 2-3 minutes.
For your dipping sauce, simply mix all ingredients in a bowl – voila!
Garnish prawns with chopped parsley or micro greens and serve over basmati rice (be sure to drizzle extra sauce from the pan over the rice), snow peas or green beans. We also love adding some fresh baked bread to soak up all the yummy garlic sauce. If you don’t like the strong black pepper taste, you can back off a bit and it’s still great. If you like it hot you can even add a little dried chilli. Serve with dipping sauce.
Wine Pairing – Bald Hills Last Light Riesling 2009
Dry, citrusy and lightly sweet – this Central Otago Riesling is the perfect match for these delicate prawns, but strong enough to break through the peppery finish on this dish. Enjoy Nick!