Creamy Garlic Prawns (Shrimp)
Recipe video above. Creamy Garlic Prawns are your favourite garlic prawns … PLUS a creamy garlic sauce! A few simple tricks give a leg-up to the sauce for a result that's a cut above your basic recipes: deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump, sweet prawns demand the BEST sauce!
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 15g / 1 tbsp unsalted butter
- 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
Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
- 2
Stir through salt just prior to cooking.
- 3
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
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
Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
- 6
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
Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
- 8
Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
- 9
Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
- 10
Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!