Ingredients1 h 55 m servings 523
- Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes.
- In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes.
- Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.
- Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley.
Per Serving: 523 calories; 33.7 24 33.1 81 395 Full nutrition
ReviewsRead all reviews 18
Served this as first course for my husband's Valentines' Day dinner. I was a little leary of all the garlic, even though I love garlic, so I reduced it to about 3/4 of what the recipe called for...
I'm almost at a loss for words, this dish is so good. Thank you so much Diane!!! My fiance absolutely adored your recipe and I felt as though I were eating a meal in a fine Italian restaurant. W...
I made this with about half the butter, it was super easy and very yummy. Last minute I had to make it stretch for company, so I tossed it with some pasta, steamed spinach and cream cheese. Mmmm...
I had to half the recipe because I didn't have a big enough can tomatoes, but it worked well with 2 people. We had left overs. It was VERY yummy, I think next time I will use less butter it did ...
We love garlic! You have to with this one, or it might be too much. I served it with pasta. Very good. Easy too.
I made this for my man, and we both loved it! Now he always wants his prawns broiled in this garlic sauce!
This recipe should include a note of caution. If you make this recipe, there will definitely be love in the air. Just the smell of this cooking puts me in a great mood.
Heavenly! This is decidedly a fantastic treat for the palate. What a delightful combination of garlic, tomato and shrimpiness. Be prepared, you will want more and more and more.