Adrian Richardson joined Peter Fegan in the studio to talk all things cooking and share his recipe for Garlic Prawns.

Richo’s Garlic Prawns

Richo’s Garlic prawns, sourdough bread,
500 g prawns
¼ cup olive oil
15 cloves of garlic,
1 long red chilli
chorizo,
olives
150 g of butter
150 g of white wine
squeeze lemon juice,
1 cup of parsley, chopped

In a large skillet or frypan, gently heat the olive oil with the garlic and chilli. (If you’re
using the chorizo and olives, you can also add them here).
When the garlic starts to bubble add the prawns, season with salt and pepper
Turn the prawns over and add butter, white wine and parsley and gently simmer
while stirring for 2 to 3 minutes until the prawns are cooked
Finish with a squeeze of lemon and the parsley

Serve with crusty bread

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