500g (1.1 lb) prawns/shrimp
100g (3.5 oz) unsalted butter
2 tbsp extra virgin olive oil
4 garlic cloves, finely chopped
1 tbsp gochujang
½ cup white wine
juice of half a lemon
3 tbsp finely chopped coriander (cilantro)
crusty bread, to serve
Grab the napkins and leave your manners at the door: this dish requires you to dive in and get grubby! Is it worth it? Abso-freakin-lutely!
WATCH THIS RECIPE
Spicy Shrimp Scampi
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients
Steps
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Prepare the prawns by removing the heads. Then use scissors to cut through the back of prawns so you can clean the back of the prawn but leave the shells on.
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Heat the butter and oil in a pan over medium-high heat. Add the garlic and cook for half a minute. Then add the gochujang and stir until well combined. Add the white wine and allow the sauce to simmer for 3-4 minutes to thicken slightly. Toss the prawns through the sauce and simmer until cooked.
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Add the lemon juice and stir through the coriander. Remove from heat and serve with bread.
Editor’s picks from the shop
A new staple dish in my home
This is the best scampi recipe I’ve ever had. My family can eat this every week!