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Rick Besserdin » Featured, Recipes » Herbed Prawns with Asparagus

Herbed Prawns with Asparagus

Serves: Four

Prep: 15 min

Cooking: 15 min

Herbed prawns are a lovely and easy start to any dinner.

Ingredients

  • 8 or 12 (about 300gm) large shelled raw prawns
  • 250ml Australian pale ale
  • Bunch (about 170gm) asparagus spears
  • 3 cloves garlic, minced
  • 3 tsp. dried rosemary
  • 3 tsp. dried basil
  • 3 tsp. smoked paprika
  • 1 tsp. salt
  • 1 large pinch black pepper
  • Butter for frying (about 50gm)
  • A few sprigs of fresh parsley

Method

  1. Grind together rosemary, basil, paprika, salt, and pepper with mortar and pestle or with spice grinder.
  2. Put the spices, ale, and prawns into a container and marinate for at least an hour in refrigerator.
  3. Melt half the butter in pan, or on grill, and gently fry asparagus until it turns a rich green colour. Remove and set aside.
  4. Wipe pan clean and add remaining butter.
  5. Remove prawns from marinade, and fry for a couple of minutes each side, until they turn completely opaque.
  6. Serve the asparagus with the prawns on top and a sprinkle of chopped parsley.

Written by

Rick Besserdin is a home brewer and journalist, who specialises in writing about the diverse areas of beer, brewing, and technical automotive.

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