Creamy Garlic Prawns (Shrimp)
Ingredients
Garlic marinated prawns
- 500g / 1lb peeled prawns/shrimp, large/jumbo best (Note 1)
- 1 garlic cloves, finely minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
Cooking prawns
- 15g / 1 tbsp unsalted butter
Creamy garlic sauce
- 2 garlic clove, finely minced
- 15g / 1 tbsp unsalted butter
- 1/4 cup dry white wine (or more chicken stock) (Note 2)
- 1/2 cup chicken or vegetable stock/broth, low sodium
- 1 cup heavy/thickened cream
- 1/2 cup parmesan, finely grated (grate your own, Note 3)
- 2 tbsp parsley, finely chopped
Instructions
- 1
Marinate Prawns - Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
- 2
Marinate Prawns - Stir through salt just prior to cooking.
- 3
Cook prawns - Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
- 4
Cook prawns - Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
- 5
Creamy Sauce - Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
- 6
Creamy Sauce - 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 and the winey smell is gone.
- 7
Creamy Sauce - Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
- 8
Creamy Sauce - Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
- 9
Creamy Sauce - Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
- 10
Creamy Sauce - Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!
