Gambas sautées au beurre d’ail et piment

Sautéed Tiger Prawns with Chilli & Garlic Butter

Preparation info
  • Serve


    • Difficulty


    • Ready in

      20 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Whether grilled, sautéed, pan-roasted or cooked in a bouillon, tiger prawns are quick, easy and delicious. In brasseries in France, they are taken fresh from the tank and sautéed with sea salt. When cooking at home, you will need to buy them shelled from your fishmonger (make sure they’re deveined). Try to avoid frozen prawns if you can – as always with seafood, it is not worth compromising on the freshness.