Gather your friends, pull up a chair, dig in, and mop up the to-die-for pan juices from these Gin-Gingered Prawns. Ready in 5 minutes. Really!
Once you make these Gin-Gingered Prawns, they’re bound to become a favourite appetizer! It’s almost prawn season on the West Coast and these big succulent beauties will be available soon. Prawns are such a versatile shellfish and they make show-stopper appetizers like this chili lime shrimp, but this easy dish is one of our favourites. It’s ready in 5 minutes. Really!
This recipe for Gin-Gingered Prawns is an old one. It appeared in a cookbook by Diane Clement in the 1980’s but it’s a classic that has stood the test of time. Simply melt a little butter in a skillet, add some chopped green onions, toss in the shelled prawns, some pickled ginger and a generous splash or two . . . or three of gin. Gather some friends around the skillet and serve with a loaf of crusty bread for dipping.
Use prawns or wild shrimp that are available where you live and make these Gin-Gingered Prawns. It’s an appetizer you won’t easily forget!
- 24 fresh or freshly thawed prawns
- 4 tbsp butter
- 1/4 cup chopped green onions
- 3 tbsp pickled ginger, chopped
- 1/4 cup gin
- 1 baguette
- Remove the shells from the prawns and set aside. This task is much easier when the prawns are slightly frozen.
- Melt butter in a skillet over low heat.
- Add the chopped green onions and stir for a minute until slightly softened.
- Add the prawns. Cook for 2 minutes or until just translucent.
- Add the chopped pickled ginger, a little of the ginger juice from the jar, and the gin.
- Cook for one more minute.
- Serve immediately with a crusty baguette for dipping.