Be sure to peel the prawns. I didn`t peel them the first time before. Still tasted great, but all the herbs stayed in the bowl. If you don`t want to eat so strongly seasoned prawns, you can leave the shell on. Then the shrimp`s own taste is stronger.
For the sauce, finely chop the parsley, garlic cloves and onion. Put plenty of olive oil in a small pan (so that the bottom is about 1 cm covered). Add the garlic, onions and parsley to the olive oil. Rub in the peel of half a lemon and squeeze in the juice. Season with a little salt and pepper. In the meantime, the prawns drain off.
Prepare a large pan, add a little olive oil and fry the prawns on all sides on the highest level. Meanwhile, heat the sauce over medium heat. You have to be careful not to burn the garlic and onions - so always stir well.
Season the prawns with salt, thyme, marjoram, curry and lemon zest, as well as the lemon juice from the other half of the lemon. When the sauce in the small pan is hot enough, add it to the prawns.
Braise the shrimp until they`re really red (they also shrink in size). Then deglaze with white wine and continue to fry on the highest level until the alcohol has boiled off.
Serve with the white wine that you also used to deglaze.
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