Prawns are quick to prepare and incredibly delicious!! The trick is to avoid over-cooking them. We’ve explored so many options using our olive oils and often our balsamic too. This version uses the Persian Lime olive oil and Coconut White balsamic. It’s equally scrumptious with Garlic olive oil and Pineapple White balsamic or Sicilian Lemon balsamic…or Lemon Fused olive oil with Sicilian Lemon balsamic…or…well, you get the idea! Just enjoy!
Depending on the amount of prawns you have, mix approximately 50/50 ratio of Olive Us Persian Lime olive oil and Coconut White Balsamic in a bowl with a lid (enough oil and balsamic to coat the prawns). Add peeled prawns and toss to coat evenly. Marinade in fridge for a couple of hours or so. If you don’t have time to marinade the prawns in advance, don’t worry, they’ll still be delicious!
Heat a large saute pan over medium heat. Heat small amount of olive oil in the pan, then add marinaded prawns to heated pan in single layer and cook turning over in about 1-2 minutes. Cook just until pink and opaque (they should generally be in a C shape when cooked). Try to avoid over-cooking. You may need to cook in batches if you have a lot of prawns. If desired, add minced garlic to the marinade or during cooking. Season with sea salt.
If not marinading the prawns prior to cooking, add 2 tablespoons olive oil to large saute pan and heat on medium. Add prawns in single layer and cook as noted above. Right at the end, add the balsamic and then turn off the heat. The balsamic will deglaze the pan and thicken quickly. Remove prawns and serve immediately.
These prawns are wonderful as a main dish or served on a salad, pasta, rice and so many other ways!