Before we left for Australia, we were told the following phrase would be used regularly, "Throw some shrimp on the barbie!"
Two things are funny about this:
1. Aussies say prawn instead of shrimp.
2. After almost 5 months of living here, I have never heard this phrase.
1 3/4 cups water
1 cup white rice
2 tbsp unsalted butter, divided
1 tbsp olive oil
4 cloves garlic, finely chopped
1/4 tsp ground cayenne pepper (add more if you want it spicy)
700 g/1.5 lbs raw prawn/shrimp, peeled, deveined, tail on
1 cup Lager beer
2 tbsp Worcestershire sauce
4 cups broccoli, cut into small florets
3 tbsp parsley, roughly chopped
1 tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
1/2 tsp fresh rosemary, chopped
1 lemon, halved
Before I started the prawns and broccoli, I started the rice using my rice cooker (not ashamed of this handy device). Heat 1 tablespoon of butter and the olive oil in a large heavy-bottomed frying pan over a medium-high heat. Add the garlic and cayenne pepper and season with salt and pepper. Cook for about 1 minute or until the garlic has softened and the butter has browned.
Add the prawns to the pan and toss well to coat. Cook for 2 minutes then add the beer and Worcestershire sauce and bring to the simmer. Add the remaining butter, parsley, oregano, thyme and rosemary. Add the broccoli and let simmer until the prawns are just cooked through and the broccoli is tender, about 2 minutes. Squeeze the halved lemon over the prawns and season to taste with salt and pepper. Serve over cooked rice.
Here's the Cole's recipe online: Spicy Garlic & Parsley Prawns
The link offers a video tutorial by Curtis Stone. I secretly wish this Aussie would come cook in my kitchen. It's worth watching to hear the Aussie accent while paying attention to the pronunciation of some words (oregano, herbs). Cheers, mate.E: 8
A: 7 - My own herb garden would be nice for this recipe.
T: 9 - Dinner will be ready quick.