Garlic prawns with small buttered potatoes

Ingredients for 2 servings:

• 250 g shrimp(s)
• 12 small potatoes
• 1 garlic clove(s)
• 1 sprig(s) of thyme
• 2 tbsp white wine
• salt and pepper
• olive oil
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brush the small potatoes clean and boil them whole, skin on, in salted water. Remove the shell and intestines from the prawns and wash them. Thaw frozen foods. Often the intestines still need to be removed from frozen foods. Briefly fry the prawns and the crushed garlic clove in a little olive oil in a pan until hot. Drain the potatoes and add them to the pan with the prawns and the thyme sprig. When the potatoes have taken on some color and some browning has formed on the bottom of the pan, deglaze with two tablespoons of white wine. Then add two knobs of butter and swirl the pan. Season with salt and pepper and remove the garlic clove and thyme sprig. Serve in deep plates and drizzle with a little olive oil.