These easy and delicious Garlic Ghee Prawns make the perfect starter for any festive occasion. It is a healthy and simple dish which is bursting with flavour.
Ghee gives it a deep, rich flavour with a slight nuttiness and it gets a lovely citrusy note from the lemon. If you like it spicy you could also add in some chillies.
This recipe has been created in collaboration with Avonmore.
What is ghee?
What is ghee, I hear you say. Ghee is also called clarified butter. It originates from the Indian cuisine where it has been used for thousands of years.
For a few years, it has been a firm favourite of mine and has become a well-recognised superfood by health and flavour conscious foodies.
So far you were only able to buy ghee in Asian markets or health food stores, but with Avonmore launching their Pure Irish Ghee you will now be able to find it in the butter aisle of many Irish supermarkets.
Ghee is made by gently heating butter and removing water and milk solids. This process makes it naturally lactose-free and gives it a smoke point of 250 °C which is higher than most other oils. The removal of milk solids and water also intensifies its rich and slightly nutty flavour.
It is a direct substitute for any cooking oil.
Ghee is perfect for
- spreading on toast
- as a finishing touch on perfectly steamed vegetables
What are the benefits of ghee?
Clarified butter has many benefits such as
- high smoke point
- rich taste
- free from additives
- lactose and casein-free
- splash-free cooking
- 9 months shelf-life
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How does ghee compare to butter?
Ghee contains a higher concentration of fat than butter. Gram for gram, it provides slightly more butyric acid and other short-chain saturated fats.
Studies suggest that these fats may reduce inflammation and promote gut health (1).
It’s also slightly higher in conjugated linoleic acid, a polyunsaturated fat that may help increase fat loss (2).
Ghee is entirely free of the milk sugar lactose and the milk protein casein, whereas butter contains small amounts of each.
For people who have allergies or sensitivities to these dairy components, ghee is the better choice.
Have you ever tried ghee or would you be interested in doing so? I’m looking forward to reading your replies in the comments.
Garlic Ghee Prawns
- 1-2 tablespoons Avonmore Pure Irish Ghee
- 2 cloves garlic minced
- 14 ounces prawns raw, deveined
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 lemon juiced
- parsley chopped, to garnish
- Melt the ghee in a skillet over medium heat and stir in the garlic. Cook for about 30 seconds, make sure not to burn the garlic.
- Add the prawns to the skillet, season with salt and pepper and cook for about 2-3 minutes on each side or until they turn pink.
- Take the skillet off the heat, stir in the lemon juice and garnish with freshly chopped parsley.