Preparation

Season the prawns with salt and pepper and set aside for 10 minutes.

Divide the prawns in two. Prepare one part at a time, thus preventing the shrimp from releasing too much liquid.

Heat a frying pan and add 2 tablespoons of butter and 1 drizzle of olive oil. Add the chopped garlic and 1 minute later the shrimp.

Let the shrimp brown for 1 and a half minutes on each side and add the herbs de Provence and the parsley.

Stir for two minutes and remove the prawns with the butter of herbs and garlic left in the pan.

Add a portion of ready rice to the herb butter in the skillet and wait for it to heat, mixing well.

Add the 3 tablespoons of chopped parsley and turn off the heat.

Serve the prawns with the rice pulled in the herb butter and enjoy.

Ingredients

  • 1 kg medium / large shelled and gutted prawns
  • 8 large garlic cloves, well chopped
  • 4 tablespoons of soup, well filled with butter
  • 1 drizzle of olive oil
  • Provence herbs to taste
  • 2 tablespoons of chopped parsley
  • 3 tablespoons of chopped parsley to finish the dish
  • salt to taste
  • black pepper to taste
  • Ready rice