Don’t forget to share this Easy Honey Garlic Shrimp recipe with your friends and loved ones. If you are on social media, I ...

Spread your love for seafood with this quick and easy recipe. Prawns cooked the Italian way with white wine, garlic, lime and olive oil. Before you start cooking, devein the prawns, chop the garlic, ...

#2. Melt butter in a large skillet over medium heat. #3. Add the garlic to the oil. Watch it carefully to avoid burning it.

Slice the prawns into half. 2. Coat the slit prawns with generous amounts of the sauteed garlic. 3. Put the garlic-coated prawns in a steamer and let them steam for approximately 5-6 minutes.

Whipping up a meal during a hectic week can feel like a challenge - but this linguine with garlic butter prawns recipe is the answer ... earning it an "easy" label from BBC Good Food and a prep ...

This fiery dish of prawns, tomatoes and garlic is perfect to wake you up! Great for warming up in winter, or for a balmy summer evening. If you want to turn down the heat use less chilli or none ...

Impress your friends with this effortless dinner party menu from David Tanis, started with a mustardy arugula salad and ...

Add ½ tsp fennel seeds, 1 ½ tsp smoked paprika and then 500g waxy potatoes. Stir this around, season, and cook until the ...

This easy version of the Louisiana classic still ... Cook the onion for 3 minutes until softened, stirring often. Add the garlic, celery, peppers, paprika and cumin. Season well with salt and ...

Heat a barbecue to high. Place the prawns, oil, garlic, salt and pepper in a bowl and toss to combine. Barbecue for 3-4 minutes or until cooked through. Place in a bowl with the butter and parsley ...

Make this breezy, flavourful recipe ... or small prawns will suffice here – cook them from raw if you can, it only takes a few minutes. Heat the oil in a large frying pan. Add the garlic ...

This garlic prawn burger is one of those recipes that embodies the mood of the season. It was one of the first recipes I created when I was 21, working on my first cookbook. Now, 17 summers later ...