I have recently discovered excellent quality prawns at Safeway for a very reasonable price. I find the quality better than what I can get at Victoria Market and the price is the same, if not cheaper. The best part is that you can request the frozen prawns, which means it is even fresher. Once prawns have been defrosted, you are not supposed to refreeze them and all the prawns you see on display were once frozen. Often those prawns will have been sitting there for days and once the tails and legs turn black, they are best avoided as they are no longer fresh.
Whenever I see the large king prawns on special at Safeway, I request a couple of kilos of the still frozen ones and then put them straight into my freezer and defrost them as I want to use them.
On weeknights, hubby and I usually make quick, simple meals (rice with one meat and veg) so we can still eat at a reasonable hour, but on Friday nights, if we are not eating out, we try to make something different.
Hubby decided to make some garlic bread and a prawn linguine to use up some of the prawns. It is still a relatively quick, easy meal to make, but we find it a bit extravagant to make for our regular weeknight meals!
I haven’t included an official recipe because there is a lot of estimating and adding whatever, rather than precise measurements. For the garlic bread, he used bake at home rolls cut into halves. The garlic butter was made from reduced salt butter (left over from my baking), crushed garlic cloves, garlic salt and chopped up parsley. The buttered halves are put into the oven at 200C until they are golden brown.
We had about 7-8 prawns each. Hubby peeled the shell and heads off and deveined the prawns, leaving just the tail, then cooked the prawns as well as the heads in a frying pan with olive oil, garlic, shallots, chilli and white wine. In the meantime, he cooked the linguine.
When it was all cooked, he removed the heads from the broth and stirred through the pasta. He sprinkled some chopped parsley over the top before serving.
Unfortunately hubby underestimated the heat of the chilli! This was probably revenge for having said Bellissimo’s linguine was too hot in a previous post! His pasta was WAY hotter! After about 2 mouthfuls my whole mouth felt like it was on fire but I managed to get through half of it. Drinking water doesn’t do anything to elevate the heat, but I found sucking on one of those milk and white Lindt balls helped!
The heat of the chilli masked most of the flavours that were in the dish so I would only let hubby cook it again if he promised to use about 1/10th of the chilli!
Over & Out, Rilsta xx