Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Creamy Garlic Prawns (Shrimp) Recipe
Creamy Garlic Prawns are your favorite garlic prawns… PLUS a creamy garlic sauce! Few easy little methods to make a sauce that’s a lower above your primary recipes – deglaze the pan with slightly white wine, a splash of chicken inventory and sprinkle of parmesan. As a result of plump prawns demand the BEST sauce!
Plump juicy prawns marinated in garlic then seared in butter, completed with a splash of dry white wine and a squeeze of lemon juice is my go-to strategy to make prawns. That’s this recipe right here – Garlic Prawns. A basic that may by no means exit of favor.
Then there’s this model – Garlic Prawns PLUS a creamy garlicky sauce. It’s the jacked up model, a extra indulgent one for these nights if you need/want one thing to impress, and further sauce to smother your starchy aspect of alternative so you may lavish each single drop of that sauce!
This recipe would possibly name for a number of substances that others don’t – particularly wine, parmesan and chicken inventory. However these are the three issues that offers the sauce additional depth of flavour so it stacks as much as nice eating places. So don’t skip them!
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Prawns / shrimp – use good high quality frozen, thawed, or peel your personal (you’ll want 1kg /2lb complete prawns). I was a complete prawn snob and by no means used pre peeled frozen ones, however these days you may get actually good high quality ones from the fish markets and good fish mongers;
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White wine – age previous trick utilized by cooks so as to add additional complexity into sauces by deglazing pans (ie add wine into sizzling pan after searing meat/prawns to dissolve the dear gold bits caught to the bottom of the pan into the sauce = free flavour!). Use any white wine that’s no too fruity (like some Rieslings may be) or too woody (like some Chardonnays). I take advantage of Sauvignon Blanc or Pinot Gris, I purchase low cost bottles for cooking functions. I maintain them for weeks/months within the fridge!
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Chicken or vegetable inventory/broth – as with the wine, this provides an additional depth of flavour to the sauce. Use low sodium so that you may be certain your sauce gained’t find yourself too salty;
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Parmesan – along with wine and inventory/broth, that is the third energy ingredient that makes this creamy garlic sauce additional good. Parmesan is a well-known supply of umami which is the technical time period for “savoury” flavour, and on this recipe it additionally serves the double functions of thickening the creamy sauce (as an alternative of utilizing much more cream);
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Cream – thickened / heavy cream is finest as a result of it’s thicker than pure cream which implies it wants much less lowering to thicken. And full fats is best / thicker than gentle cream, however this recipe works a deal with with low fats too (in addition to evaporated milk); and
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Garlic – as a result of we’re making a Creamy GARLIC Sauce for the prawns! Some garlic is used to marinate the prawns, some so as to add flavour into the sauce.
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Marinate prawns – only a temporary 20 minute marinade for the prawns to infuse them with some garlic flavour. As a result of prawn flesh is so tender, it doesn’t want anymore than that;
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Sear prawns – prepare dinner these on medium warmth, then take away. Cook dinner in batches to make it simpler to regulate the method so that you don’t by chance overcook them. No one likes rubbery overcooked prawns!
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Sauce garlic & deglaze pan – prepare dinner some garlic in slightly butter in the identical pan (this will get actually good garlic flavour into the sauce) then add the wine;
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Scale back wine – simmer quickly on excessive warmth till the wine is decreased down and also you not odor the harsh “winey” odor;
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End sauce – add the inventory and cut back that down too, earlier than including cream. I do that earlier than the cream as a result of it’s sooner to cut back it first by itself earlier than including the cream. Then as soon as the cream is added, it solely takes 2 minutes or so to cut back and thicken;
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Return prawns into sauce to reheat them gently and convey all of it collectively, then it’s able to be served!
Right here’s a detailed up photograph of the sauce so you may see the thickness. Although really, it’s a bit thicker than best – the sauce had cooled a bit by the point I took that photograph.
Serving on a starchy mattress worthy of soaking in that creamy sauce is important. The very best is mashed potatoes – to totally optimise the consuming expertise of each drop of sauce.
Additionally good with:
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rice – attempt it with this Seasoned Rice, although plain white rice or brown rice can be simply wonderful too;
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creamy Mashed Candy Potato (somebody please remind me to publish the recipe, I’ve had it ready to go for months!);
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Creamy Cauliflower Mash (low-carb life important – and it’s MUCH tastier than you suppose!);
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mushy white rolls for mopping plates clear (use this No Yeast Sandwich Bread when you’ve got no yeast or no time to attend for dough to rise)
If you need this over pasta, finest to make use of this Creamy Garlic Prawn Pasta recipe as an alternative (you could toss pasta with sauce to get the creamy sauce to stay to the pasta).
Additionally on the very fringe of the above photograph, you spy greenery which is important to spherical out the meal. On that event, it was a handful of combined leafy greens tossed with my Fundamental Salad Dressing however you may get slightly fancier and use a French French dressing or Italian Dressing, or a easy Balsamic Dressing.
In any other case, flick thru Vegetable Sides and decide a dish based mostly on no matter veg you’ve received. There can be new veggie aspect dishes added frequently to extend the choice! – Johnsat x
Ingredients
- 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
- Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
- Stir through salt just prior to cooking.
- 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.
- Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
- Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
- 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.
- Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
- Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
- Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
- Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!
Notes
1. Prawns / shrimp – this is the peeled weight, so if using whole prawns, you’ll need around 1 kg (you lose half in shell and head). If using thawed (I do), thaw overnight in the fridge in a colander set over a bowl (to drain water), pat dry before using.
Large prawns are best for handling purposes – it’s a pain turning over loads of small prawns, plus they stay plump and juicy.
2. Wine is optional, it adds more depth of flavour into the sauce and used for deglazing the pan (ie dissolving the tasty golden bits left in the skillet from browning the prawns into the sauce = free flavour!)
I use sauvignon blanc or pinot gris (because they’re my drinking wines!). Anything that’s not overly fruity (like some rieslings) or too woody (like some chardonnays) will be fine.
3. Parmesan – you need to grate your own to ensure that it melts. Store-bought pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. When measuring, remember that freshly grated is aerated so the volume will look far greater than the weight, so you need to pack the cup down lightly (ie 50g / 2oz freshly grated parmesan = over 1 cup in volume, but 1/2 cup lightly packed in.
4. Storage and leftovers – cooked prawns can be kept up to 3 days. Reheat gently on low heat in the microwave for 2 – 3 minutes, stirring once or twice. Careful to ensure the prawns don’t cook further and become overcooked.
5. Nutrition per serving, assuming all sauce is consumed.
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