Creamy Garlic Prawns (Shrimp)
Plump juicy prawns in a rich, garlicky cream sauce finished with white wine, chicken stock and parmesan - restaurant-quality results in under 40 minutes.
Equipment
Ingredients
Garlic marinated prawns
peeled prawns/shrimp (large, jumbo)
500 g
garlic cloves (finely minced)
1 clove
olive oil
15 ml
black pepper
1 g
salt
3 g
Cooking prawns
unsalted butter
15 g
Creamy garlic sauce
garlic cloves (finely minced)
2 clove
unsalted butter
15 g
dry white wine
60 ml
chicken or vegetable stock/broth (low sodium)
120 ml
heavy/thickened cream
240 ml
parmesan (finely grated)
50 g
parsley (finely chopped)
8 g
Instructions
Marinate prawns
Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits.
Add salt
Stir through salt just prior to cooking.
Cook first batch of prawns
Melt butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
Cook second batch of prawns
Repeat with remaining prawns, then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
Sauté garlic for sauce
Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
Deglaze with white wine
Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates.
Reduce chicken stock
Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
Add cream and simmer
Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
Finish sauce and return prawns
Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
Garnish and serve
Sprinkle with parsley and serve immediately with mashed potatoes or rice.
Original recipe
Storage
Best served fresh. Reheating may cause sauce to separate slightly.
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