Garlic Prawns with Chili and White Wine

Preparation

• 1
  Peel the garlic and slice it thinly.
• 2
  Also slice the chili pepper into thin rings. The amount can be adjusted according to desired spiciness.
• 3
  Prepare the prawns: If still present, remove the heads and set them aside. Remove the shells up to the tail segment. Carefully remove the intestine with a skewer or knife. Squeeze the juice from the prawn heads into a small bowl, mix with 2 tbsp olive oil, and set aside.
• 4
  Heat the remaining olive oil in a pan over medium to high heat. Briefly sauté the garlic and chili in it. Reduce the heat slightly, add the prawn heads, and fry them on both sides until they turn red.
• 5
  Salt the prepared prawns, add them to the pan, and sear them sharply for about 30 seconds on each side. Then remove the prawns from the pan and set them aside; discard the heads.
• 6
  Add the juice from the heads and the white wine to the pan and let it reduce until the liquid is about 2 tablespoons.
• 7
  Pour the pan sauce over the prawns, sprinkle with freshly chopped parsley, and serve immediately hot with white bread.
• 8
  Tip: The juice from the prawn heads gives the dish a particularly intense aroma. When sautéing the garlic, make sure it doesn't get too dark, otherwise it will taste bitter. Cook the prawns only briefly so they remain juicy.