These garlic prawns and mushrooms are a simple, fuss-free recipe made with just a handful of ingredients and ready in 30 minutes. I love serving them as a starter to share or as a main dish with plenty of crusty bread on hand for dipping. Even though they're traditionally called gambas, I like using frozen peeled king prawns: they shrink much less than smaller prawns and pair wonderfully with portobello mushrooms.
To get the most flavor out of garlic mushrooms and prawns, the golden rule is watching your garlic: you want it to release all its aroma without burning, which would turn the sauce bitter. I add dried cayenne pepper to taste, and fresh parsley finishes it off beautifully. These quantities yield two servings—a great option whenever you want a quick, easy meal without giving up on great flavor.
If you love this combination, you'll also enjoy my Soy sauce king prawns with mushrooms and, to keep enjoying that garlic kick, my Garlic turbot with potatoes.
