This dish is just the epitome of summer to me! It reminds me of being in Europe on a yacht, eating fresh seafood and drinking wine, or even just in my parent's back garden in England enjoying the British summer sunshine with some crusty bread and lots of fresh lemon drizzles. My Dad made this my whole life so I 100% stole this from him and it’s so fresh and delicious with all the best flavors to complement the prawns (shrimp) but not overwhelm them. Here is the recipe below:
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, crushed
Zest of one lemon
2 tbsp tomato paste
1/2 tsp Calabrian chili paste (or red pepper flakes)
1/3 cup white wine
1lb of shell-on shrimp (prawns)
In a cast-iron skillet or Dutch oven, melt your butter and olive oil together. Add in the crushed garlic and lemon zest and toss until fragrant for a few seconds to flavor the oil and butter. Then add in your tomato paste and chili paste, (or red pepper flakes), along with your salt and pepper to taste. Toss around the tomato paste in the oil to cook for a minute, then add in your white wine. Leave on a medium heat to reduce, stirring occasionally. Once the sauce has reduced and thickened slightly, add in your shell on prawns (shrimp), and toss in the sauce until just cooked through and pink. For smaller prawns, it could only be 2 minutes, but for very large prawns it could be 3-4 minutes. Do not overcook or they will be tough.
Serve with wedges of fresh lemon, some fresh parsley leaves to garnish and some crusty bread on the side with a cold, crisp glass of Pinot Grigio and indulge!