Seitliche Ansicht eines Tellers mit ganzen Garnelen in Buttersoße, leuchtend orange Sauce mit Petersilie garniert, weißer Teller auf grauem Untergrund.

Shrimp in butter sauce

35 minutes

Leicht

3 people

Banana prawns are a very special Australian product: tender, slightly yellowish in color, and with a distinctive sweet and fruity aroma. In this recipe, they're tossed in a silky sauce with garlic, plenty of butter, lemon, and Piment d’Espelette —uncomplicated, aromatic, and perfect for enjoying with fresh baguette. A dish that clearly showcases the special flavor of these prawns.

Ingredients

500 g Banana prawns, whole
4 cloves garlic, finely chopped
2 tbsp olive oil
80 g butter
Juice and zest of an organic lemon
1 tsp Piment d’Espelette
200 ml dry white wine
Alternatively: lemon water or fish stock
½ bunch of flat-leaf parsley, finely chopped
½ teaspoon salt and freshly ground pepper
Baguette for serving

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Cut the back of the prawns to remove their intestines and carefully release them from the shell, leaving the head and tail segments on so that the heads can later impart their full crustacean flavor to the sauce.
Heat 2 tablespoons of olive oil in a large pan and sauté the chopped garlic until lightly browned and fragrant. Then add the shrimp and cook for about two minutes on each side.
Add the 80 g of butter in small pieces and melt. Stir in the juice and zest of one organic lemon, 1 teaspoon of Piment d’Espelette, and one part of the chopped parsley. Season with salt and freshly ground pepper. Deglaze with 200 ml of white wine and let the shrimp simmer in the gently bubbling butter sauce for another three minutes, until crisp and perfectly cooked.
To serve, arrange the shrimp on plates, pour over the hot butter sauce, and sprinkle generously with the remaining parsley. Serve with fresh, crusty baguette—ideal for savoring every last drop of the sauce.

Tip: Be sure to cook include the heads while cooking; they add depth and give the butter sauce the full shrimp flavor. You can also prepare this recipe with obsiblue shrimp or GOOD GAMBA. If you want to omit the white wine, simply replace it with mild fish stock or a little more lemon juice and water.