Wild Argentine Red Prawns in Garlic Butter

• One 300g pack: 250g raw, peeled and deveined Argentine red prawns and 50g garlic butter
• Straight from freezer to pan: 4 minutes and it's done
• Serves two as a main, with bread to mop up

The same red prawns from Patagonia as our peeled pack (graded 20–30 to the pound, so 11 to 16 of them), with the garlic butter already made so you don't have to. The butter does the cooking: tip the lot into a hot pan, wait until the prawns have turned opaque and the butter has stopped spitting, and eat. They look cooked before you start, because Argentine red prawns are red in the sea, but they aren't. Give them the four minutes.

One concession: this is the more expensive way to buy the same prawns, and the difference is mostly the butter and the trouble of making it. If you enjoy making garlic butter, buy the plain pack. If it's Tuesday, buy this one.