Tiger Prawns with Garlic & Herbs Recipe

Today's culinary adventure involves a creature so fearsome, it's practically named after a jungle king: the tiger prawn. But don't worry, I'm not planning to wrestle any crustaceans (although the thought of a shrimp-wrestling match is strangely intriguing). I'm going to tame these 'tigers' with a symphony of flavours, featuring shallots, garlic, white wine, and a sprinkle of herb magic.

This whole experience taught me a valuable life lesson: even a 'tiger' can be tamed with the right amount of garlic, a splash of wine, and a handful of herbs. And hey, even if you mess up the herb chopping, it'll still taste delicious. Before going straight into the recipe I want to give you all food lovers a breakdown of my first try at this culinary delight.

Step 1: The Garlic Gauntlet

First, I peeled and mince a mountain of garlic. My eyes were watering, but I pressed on! I was channeling my inner Gordon Ramsay here, except I wasn't yelling at anyone, just my rapidly-stinging eyes.

Step 2: The Shallot Sizzle

Next, I diced a shallot, which are basically the refined, sophisticated cousins of onions. They're like the Tom Ford of the onion world. I sautéed them in butter and olive oil until they were golden brown. This is where I nearly set my kitchen on fire, but let's just say the fire alarm got a good workout.

Step 3: White Wine Wonderland

It was then time for the white wine. I poured in a healthy splash, and it sizzled and danced like a tiny, drunken pirouette. This was the moment I realized I should have used a bigger pan. My kitchen had become a mini-sauna, but hey, at least the prawns were perfectly steamed.

Step 4: The Tiger Taming

Finally, it was time to introduce the tigers themselves. I gently tossed them into the pan, and instantly, the kitchen was filled with the most delicious, garlicky aroma. I felt like I was in a seafood spa.

Step 5: Herb Heaven

To complete the symphony, I added a generous sprinkle of fresh herbs This is where I remember I'm not Gordon Ramsay, but more like Gordon 'I-Can-Barely-Chop-A-Carrot' Ramsay. My herbs look more like confetti than a culinary masterpiece. Okay, enough of the experience talk. Let's just cook and eat.

Prep Time: 5 mins
Cook Time: 5 mins
Serves: 4

50g butter
750g peeled raw tiger prawns
1 shallot, finely diced
2 garlic cloves, crushed
75ml dry white wine
125g fresh flat leaf parsley, chopped
125g fresh marjoram, chopped
salt and pepper

1. Melt the butter with the oil in a frying pan, add the prawns, shallot and garlic and sauté for 5 minutes or until the prawns have turned pink.

2. Add the wine, parsley and marjoram and season with salt and pepper.  Mix well and serve immediately.