Pan Seared Prawns
  • 1 pound BC Spot Prawns, devein, peel with tail on*
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic crushed
  • 1/2 cup white wine
  • salt and pepper
  • parsley

Have you ever eaten a dish in a restaurant and thought “Why doesn’t it ever taste as good when I make this at home?” Well, here’s the secret: butter, garlic, and wine.

This recipe has all three in perfect proportion, and it’s the perfect seafood recipe for those hot summer nights in Edmonton.




In a heavy bottomed skillet heat oil over medium high heat. Pat the prawns with paper towel until completely dry. When the pan is nice and hot add the prawns and sear for 1-2 minutes per side. When the prawns are gently curled, pink and opaque add the garlic. With the pan still on medium high add the white wine and reduce slightly then add the butter. Season with salt and pepper. Garnish with parsley. Serve over steak or just on their own.

*To clean prawns, pinch the tail portion with one hand and gently remove the shell from the remainder. Please note that spot prawn tails are very sharp. With the shell removed, run a small pairing knife down the rounded side of the shrimp just 1mm into the flesh and remove the black vein.

Products Used In This Recipe