Roasted Prawns with Watercress
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to dishes when I want something that feels fancy but comes together in under half an hour. Roasted prawns with watercress is incredibly simple to make, which means more time enjoying dinner and less time fussing in the kitchen. The peppery watercress is wonderfully nutritious too, packed with vitamins and minerals that make you feel good about what you're eating. Butter, garlic, and a splash of white wine create this gorgeous sauce that coats the prawns perfectly, while a hint of chilli adds just enough heat to keep things interesting. Trust me, this elegant dish will impress everyone at your table.
Ella x
Ingredients
- 500 glarge prawns, peeled and deveined(tails left intact)
- 200 gwatercress(roughly chopped)
- 4garlic cloves, minced
- 1red chilli, finely sliced(seeds removed for less heat)
- 60 gbutter
- 3 tablespoonsolive oil
- 2 tablespoonslemon juice(freshly squeezed)
- 100 mlwhite wine(dry)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the prawns dry with paper towels and season generously with sea salt and black pepper on both sides.
Tip: Dry prawns will caramelize better when roasted, creating a golden exterior.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the minced garlic and sliced chilli, stirring constantly for about 1 minute until fragrant.
Tip: Don't let the garlic brown; we want it soft and aromatic, not bitter.
- 3
Increase heat to high and carefully add the prawns to the skillet in a single layer. Sear for 2 minutes on each side until they turn pink and opaque.
Tip: Prawns cook quickly, so watch them carefully to avoid overcooking.
- 4
Pour the white wine into the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute to reduce slightly.
Tip: This deglazing step adds depth of flavor to your sauce.
- 5
Remove the skillet from heat and stir in the butter and lemon juice until the butter is fully melted and incorporated.
Tip: Adding butter off heat prevents it from splitting and creates a silky sauce.
- 6
Transfer the skillet to the oven and roast for 5-6 minutes, just until the prawns are cooked through.
Tip: Check one prawn by cutting it open; the flesh should be opaque throughout.
- 7
Remove from the oven and gently fold in the chopped watercress until it begins to wilt slightly from the residual heat, about 1 minute.
Tip: The peppery watercress complements the rich buttery prawns perfectly.
- 8
Divide the prawns and watercress among serving bowls and spoon the pan sauce over each portion. Garnish with fresh lemon zest.
Tip: Serve immediately with crusty bread to soak up every drop of sauce.
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