In season当季Australian澳洲
Australian Garlic-Butter Prawns澳式蒜香黄油虾
A simple Australian family favorite: plump prawns in lemon-garlic butter. This alcohol-free home version explicitly substitutes prepared stock for wine and skips the optional marinade.25 minutes includes prep; bread and rice are separate.澳式家常饱满虾配柠檬蒜黄油，无酒版明确配好高汤替酒免可选腌，25分钟含备菜，面包饭另备。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
- Start with raw peeled deveined shrimp already thawed in the fridge and patted dry. Chop garlic with a knife, not to a wet paste. Chop parsley and cut lemon; measure prepared stock and keep raw-seafood tools separate.使用已在冰箱解冻、去壳去虾线的生虾，下锅前擦干。蒜用刀切细，不擦成湿泥。欧芹切碎，柠檬切开，高汤调好量好；生虾器具另放。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse and dry produce. Use clean tools and keep perishable ingredients refrigerated until needed.先洗手，蔬果洗净擦干，使用干净器具。肉、蛋、奶和其他易腐食材，用前保持冷藏。
- Measure the displayed list for your selected servings. Timings include base-recipe prep; extra pan batches take longer. Separately mentioned drinking or boiling water is additional.按所选人数的清单量好食材。标注时间包含基础份量的备菜，分批制作会更久；步骤中另提的饮用水和煮面水需要另备。
Ingredients食材
- Raw peeled deveined large shrimp, thawed in fridge生去壳去虾线大虾（冷藏解冻）10 oz盎司
- Garlic大蒜2 cloves瓣
- Unsalted butter无盐黄油1 tbsp大勺
- Canola oil菜籽油2 tsp小勺
- Prepared low-sodium chicken stock已调好的低钠鸡高汤2 tbsp大勺
- Lemon柠檬0.5
- Fresh parsley, measured finely chopped鲜欧芹（切细后量）1 tbsp大勺
- Fine salt细盐0.125 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
Method做法
Pat the raw shrimp dry and toss them with the measured salt and pepper right before they hit the pan. Heat the measured oil in a wide nonstick skillet. Set out a clean plate for the finished shrimp and a separate plate to park the partly cooked ones.
生虾先擦干，临下锅前才拌上量好的盐和胡椒。宽不粘锅里倒量好的油烧热。准备两只盘子：一只干净盘子盛最后的熟虾，另一只暂放半熟的虾。
Common mistake & quick fix容易错在哪，怎么补救
Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。
Lay the shrimp in the skillet in a single uncrowded layer and sear them, about 1 minute per side, turning each one with tongs. If you're cooking more, work in small batches and set the partly cooked shrimp on the temporary plate — pink on the outside doesn't mean they're done.
虾一只只摊进锅里，单层别挤着，每面煎约1分钟，用夹子逐只翻面。量多就分批煎，半熟的先放到暂存盘里；外壳变粉可不代表里面熟了。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Return all the shrimp and their juices to the pan, add the chopped garlic, and stir for 30 seconds. Pour in the measured prepared stock and cook about 1 minute. Swirl in the butter and the juice of half the lemon.
把虾连同暂存盘里的汁一起倒回锅里，下蒜末炒30秒，再倒入调好的高汤煮约1分钟。拌进黄油和一半柠檬的汁。
The shrimp are opaque and firm all the way through and reach 145°F (63°C) — pink outside alone doesn't count.虾肉从里到外都不透明、紧实，中心达到145°F (63°C)；光看外皮变粉不算数。
Common mistake & quick fix容易错在哪，怎么补救
The centre must reach 145°F (63°C). If the glaze darkens first, lower the heat or loosely shield the fish with foil.鱼心需到145°F (63°C)；酱先变深时，调小火或松盖锡纸挡热。
Take the pan off the heat, fold in the measured parsley, and slide everything onto the clean serving plate with the remaining lemon wedges. Serve right away — don't keep cooking it. If you're making a full dinner, add vegetables and a little starch on the side; there's no cream or Parmesan in this.
关火，拌进量好的欧芹，用干净器具把虾盛到熟食盘里，配上剩下的柠檬角，马上上桌，别再煮了。想凑成一餐的话，蔬菜和少量主食另外配；这道菜不放奶油，也不放帕尔马干酪。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Unsalted butter无盐黄油Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Lemon柠檬Brightens any dish; acid balances richness. Heavy, thin-skinned lemons are juiciest.提亮整道菜，酸能解腻。选沉、皮薄的汁多。
Fresh parsley, measured finely chopped鲜欧芹（切细后量）Flat-leaf has more flavor than curly. Adds vitamin K and freshness.平叶比卷叶香。补维K、提清新。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
- Ground black pepper黑胡椒粉
Freshly ground black pepper tastes far brighter than pre-ground; grind it right before using.现磨黑胡椒比预磨的香得多；用前现磨。
Cookware厨具
Wide skillet with lid, spatula, bowls, knife, board, measuring tools and food thermometer带盖宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable salad and a modest starch; linked recipes are optional and their ingredients are separate.配蔬菜沙拉和适量主食；链接菜可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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