Meze Atlas, Fish and seafood

Tereyağlı Karides

Name: Tereyağlı Karides
Prep time: 15 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g raw prawns, peeled and deveined; 60 g butter; 3 cloves garlic, sliced; ½ tsp pul biber (Aleppo-style chilli flakes); ½ tsp salt; 2 tbsp parsley, chopped; ½ lemon

/te·re·yah·LUH ka·ree·DES/

Prawns sautéed in butter with garlic and chilli

4serves

15 minactive time

Goes with

White wine

Fresh acidity in white wine balances the butter and garlic.

Also good with rakı.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

500 graw prawns, peeled and deveined
60 gbutter
3 clovesgarlic, sliced
½ tsppul biber (Aleppo-style chilli flakes)
½ tspsalt
2 tbspparsley, chopped
½lemon

Method

Melt the butter in a wide pan or small copper pan over medium-high heat.
Add the garlic and cook for 30 seconds, then add the prawns in a single layer.
Cook for 1 to 2 minutes on each side until pink, adding the pul biber and salt.
Squeeze over the lemon, scatter with parsley and serve sizzling with bread.