![]() Return prawns into sauce to reheat them gently and bring it all together, then it’s ready to be served! ![]() Then once the cream is added, it only takes 2 minutes or so to reduce and thicken ![]() I do this before the cream because it’s faster to reduce it first by itself before adding the cream. Reduce wine – simmer rapidly on high heat until the wine is reduced down and you no longer smell the harsh “winey” smell įinish sauce – add the stock and reduce that down too, before adding cream. Sauce garlic & deglaze pan – cook some garlic in a little butter in the same pan (this gets really good garlic flavour into the sauce) then add the wine Cook in batches to make it easier to control the process so you don’t accidentally overcook them. Sear prawns – cook these on medium heat, then remove. ![]() Because prawn flesh is so tender, it doesn’t need anymore than that Marinate prawns – just a brief 20 minute marinade for the prawns to infuse them with some garlic flavour. Garlic – because we’re making a Creamy GARLIC Sauce for the prawns! Some garlic is used to marinate the prawns, some to add flavour into the sauce. And full fat is better / thicker than light cream, but this recipe works a treat with low fat too (as well as evaporated milk) and Parmesan is a well known source of umami which is the technical term for “savoury” flavour, and in this recipe it also serves the double purposes of thickening the creamy sauce (instead of using even more cream) Ĭream – thickened / heavy cream is best because it’s thicker than pure cream which means it needs less reducing to thicken. Parmesan – in addition to wine and stock/broth, this is the 3rd power ingredient that makes this creamy garlic sauce extra good. Use low sodium so you can be sure your sauce won’t end up too salty I keep them for weeks/months in the fridge!Ĭhicken or vegetable stock/broth – as with the wine, this adds an extra depth of flavour to the sauce. I use Sauvignon Blanc or Pinot Gris, I buy discount bottles for cooking purposes. Use any white wine that’s no too fruity (like some Rieslings can be) or too woody (like some Chardonnays). White wine – age old trick used by chefs to add extra complexity into sauces by deglazing pans (ie add wine into hot pan after searing meat/prawns to dissolve the precious gold bits stuck to the base of the pan into the sauce = free flavour!). I used to be a total prawn snob and never used pre peeled frozen ones, but nowadays you can get really good quality ones from the fish markets and good fish mongers Prawns / shrimp – use good quality frozen, thawed, or peel your own (you’ll need 1kg /2lb whole prawns). But these are the 3 things that gives the sauce extra depth of flavour so it stacks up to great restaurants. This recipe might call for a few ingredients that others don’t – namely wine, parmesan and chicken stock. It’s the jacked up version, a more indulgent one for those nights when you want/need something to impress, and extra sauce to smother your starchy side of choice so you can lavish every single drop of that sauce! Then there’s this version – Garlic Prawns PLUS a creamy garlicky sauce. ![]() A classic that will never go out of style. Plump juicy prawns marinated in garlic then seared in butter, finished with a splash of dry white wine and a squeeze of lemon juice is my go-to way to make prawns. Because plump prawns demand the BEST sauce! Creamy Garlic Prawns are your favourite garlic prawns… PLUS a creamy garlic sauce! Few simple little tricks to make a sauce 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. ![]()
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