Description
Creamy Garlic Prawns is a luxurious and flavorful seafood dish featuring large peeled prawns marinated in garlic, cooked in butter, and simmered in a rich creamy garlic sauce with white wine, parmesan, and fresh parsley. Perfect served over mashed potatoes or crusty bread to soak up the delicious sauce.
Ingredients
Units
Scale
Garlic Marinated Prawns
- 500g / 1lb peeled large/jumbo prawns/shrimp
- 1 garlic clove, finely minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt (add just before cooking)
Cooking Prawns
- 15g / 1 tbsp unsalted butter
Creamy Garlic Sauce
- 2 garlic cloves, finely minced
- 15g / 1 tbsp unsalted butter
- 1/4 cup dry white wine (optional, or more chicken stock)
- 1/2 cup low sodium chicken or vegetable stock/broth
- 1 cup heavy/thickened cream
- 1/2 cup parmesan cheese, freshly grated
- 2 tbsp fresh parsley, finely chopped
Instructions
- Marinate Prawns: Place the peeled prawns, finely minced garlic, olive oil, and black pepper in a bowl. Toss thoroughly to coat the prawns evenly. Set aside and let marinate for 20 minutes if time permits to allow flavors to infuse. Just before cooking, stir through the salt.
- Cook Prawns: Heat 1 tbsp unsalted butter in a large skillet over medium-high heat until melted and hot. Add half of the marinated prawns and cook for 1 minute on each side until just cooked through, then remove from pan. Repeat with the remaining prawns. After all prawns are cooked, scrape out any excess garlic bits from the pan and add them back to the prawns for extra flavor.
- Prepare Creamy Garlic Sauce: In the same skillet, add another tablespoon of butter and let it melt over medium heat. Add the minced garlic and sauté for about 30 seconds until it turns light golden and fragrant, stirring constantly to avoid burning.
- Deglaze Pan: Pour in the dry white wine to deglaze the pan, increasing heat to high. Stir constantly, scraping the base of the skillet to dissolve all the golden browned bits into the sauce. Simmer for about 1 minute until most of the wine evaporates and the strong alcohol aroma dissipates.
- Reduce Stock: Add the low sodium chicken or vegetable stock to the skillet. Continue to cook and reduce the liquid until it is mostly gone and just a thin layer remains coating the base of the pan.
- Simmer Cream: Stir in the heavy/thickened cream and reduce the heat to medium. Let it gently simmer for 2 minutes, allowing the sauce to thicken slightly and take on a rich creamy texture.
- Add Cheese and Combine: Stir in the freshly grated parmesan cheese until it melts and blends smoothly into the sauce. Return the cooked prawns to the skillet, mixing gently to coat them well with the creamy garlic sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top. Serve immediately over mashed potatoes, pasta, or crusty bread to soak up the delicious creamy sauce.
Notes
- Prawns/Shrimp: The 500g/1lb measurement is peeled weight. If using whole prawns with shells and heads, you’ll need about 1 kg to yield the same amount of meat. It’s best to use large prawns as they are easier to cook evenly and turn in the pan.
- White Wine: This is optional but adds great depth of flavor and is used to deglaze the pan, incorporating the tasty browned bits into the sauce. Sauvignon Blanc or Pinot Gris work well as they are not too fruity or woody.
- Parmesan Cheese: Always grate your own fresh parmesan to ensure it melts properly and integrates smoothly into the sauce. Pre-grated store-bought parmesan often doesn’t melt well in sauces.
- Storage: Leftover cooked prawns can be stored in the fridge for up to 3 days. Reheat gently on low in the microwave for 2 to 3 minutes, stirring once or twice to avoid overcooking.
- Serving Suggestions: Serve over mashed potatoes, pasta, or toasted bread to soak up the creamy garlic sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 27g
- Cholesterol: 190mg
