Busara-Style Prawns: Adriatic Excellence on Your Plate

🛒 Ingredients

• 800 g Argentine Peeled Prawns PD 16/20 (net weight)
• 400 g Canned peeled tomatoes
• 2 cloves Fresh garlic
• 1 small Fresh chili pepper
• 20 g Fresh parsley
• 100 ml Dry white wine
• 60 ml Extra virgin olive oil
• 5 g Fine salt
• 1 g Freshly ground black pepper

👨‍🍳 Instructions

1. Step 1: Thaw the Argentine Prawns following the manufacturer's instructions. Drain thoroughly and pat dry with paper towels to remove all excess moisture.
2. Step 2: Finely chop the garlic and parsley. Slice the chili pepper into thin rounds, removing the seeds for a milder heat if preferred.
3. Step 3: In a large, deep pan (or sauté pan), heat the extra virgin olive oil over medium heat. Add the garlic and chili. Sauté gently for about 2 minutes, taking care not to burn the garlic.
4. Step 4: Add the dried prawns to the pan. Sauté for 2–3 minutes until they begin to turn pink.
5. Step 5: Deglaze with white wine, raising the heat slightly. Let the alcohol evaporate completely over 2–3 minutes, scraping the pan bottom to release the fond.
6. Step 6: Add the peeled tomatoes, crushing them coarsely by hand or with a fork. Season with salt and black pepper.
7. Step 7: Bring the sauce to a boil, then reduce to a gentle simmer. Partially cover and cook for 10–12 minutes, stirring occasionally. The prawns should be tender and the sauce lightly thickened. Do not overcook — timing is everything.
8. Step 8: Just before serving, fold the fresh chopped parsley into the sauce. Mix well.
9. Step 9: Serve the Busara-Style Prawns immediately, piping hot, with crusty artisan bread for mopping up the sauce or alongside creamy polenta.

💡 Chef's Tips

• Ensure the prawns are perfectly drained and dried before cooking — this is the secret to a proper sear and a more concentrated, flavorful sauce.
• Never overcook the prawns: they turn rubbery in seconds. The timing above delivers perfectly tender, succulent results every time.
• Adjust the heat to your guests' preference: more or less chili, or simply remove the seeds for a gentler warmth.