Crevettes au Piment et Ail (Gabonese Garlic & Chili Prawns)

• Prep time: 15 mins

• Cook time: 10 mins

• Total time: 25 mins

• Servings: 4

• Country of Origin: Gabon

Description

Owing to Gabon's extensive Atlantic coastline, seafood dishes are prominent. Fresh sea prawns are pan-seared with garlic, Scotch bonnet chili, red palm oil, and fresh lime juice.

Presentation

Plate prawns on a bed of seasoned rice with lemon wedges and chopped parsley on top.

Ingredients

• 800 g jumbo ocean prawns, peeled and deveined (tail-on)

• 3 tbsp red palm oil or olive oil

• 5 cloves garlic, thinly sliced

• 1 Scotch bonnet pepper, seeded and finely minced

• Juice of 1 lime

• 1/4 cup fresh cilantro, chopped

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• Pat prawns dry with paper towels and season with salt and black pepper.

• Heat palm oil in a large skillet over high heat.

• Add sliced garlic and minced Scotch bonnet pepper, frying for 30 seconds until fragrant.

• Add prawns to skillet in a single layer.

• Sear for 2–3 minutes per side until pink and cooked through.

• Remove skillet from heat, pour fresh lime juice over prawns, and toss with chopped cilantro.

• Serve hot immediately.

Optional Variations

• Serve tossed with boiled cassava chunks for a main meal.

Cooking Tips

• Avoid overcrowding the skillet so prawns sear quickly without steaming.

Nutrition Facts (Per Serving)

• Calories: 260 kcal

• Carbohydrates: 3 g

• Protein: 37 g

• Fat: 11 g

• Saturated Fat: 4 g

• Sodium: 610 mg