Magic - grey to pink in minutes!
When cooked, pour over the Portuguese Garlic Butter Sauce:
Gently melt 125g of butter and 2tbsp olive oil with some chopped and crushed cloves of garlic. Add a squeeze of lemon juice and a good sprinkling of sea salt, a finely chopped small fresh red chili or a few chili flakes (optional) and pour over the prawns and serve.
It's incredibly simple to prepare and the sauce, mopped up with good crusty bread, make this dish a delicious meal. We are fortunate in Portugal, and on the continent in general, that the price of large/tiger prawns are more affordable than in the UK. Why, I don't know. Can someone tell me?
When we lived on the Normady coast, I could buy good size prawns for a fraction of the price that they were in England. Geographically, there is only a small stretch of water that separates the coasts of England and France. Perhaps it's just a case of what each market will bear!
Anyway, I devoured mine today at lunchtime with friends and a glass of well chilled 'Planalto' - an excellent and inexpensive wine from the Douro region of Portugal. What better way to chill out on a hot summer's day. Saude!