Garlic Brown Butter Shrimp (Prawns) Recipe

Double garlic hit with these Garlic Brown Butter Shrimp! Shrimp/prawns marinated in garlic drizzled with garlic infused brown butter, served on a cloud of cauliflower puree. Elegant, quick and EASY!

That is my copycat of a dish I had at a complicated Sydney restaurant. Do you ever go to eating places, order costly dishes, pay a fortune and assume “heck, I might make this myself!”?

That’s precisely what I did on this case. It’s such a easy, stunning flavour mixture which was tremendous straightforward to duplicate at house.

Ahem. OK. To be totally truthful, I’ll have relatively extensively grilled the poor waiter to get as a lot element as I might…and he truly had to enter the kitchen to get all of the solutions! 🙂

The additional garlic flavour is what caught my consideration. Seems the prawns (shrimp) had been drizzled with melted roasted garlic butter. The particular crowning glory.

Straightforward sufficient to repeat. BUT roasting garlic takes round 50 minutes within the oven which, in my books, will not be price doing while you solely want a teeny bit for the butter. So I made a decision to make mine with a garlic infused brown butter as an alternative which takes round 7 minutes. The flavour is remarkably related!

For a dish like this which is so easy however elegant, the hot button is utilizing GOOD SHRIMP / PRAWNS! Prawns are a deal with in my books. Uncooked entire contemporary prawns in Sydney are round $20 – $25 per kg ($10 – $12.50 per lb).

After I splurge on prawns, my largest concern is overcooking them. Have you ever ever had overcooked prawns? They’re bouncy, sort of like rubber. Horrid.

It’s a criminal offense to overcook prawns in my books.

And it’s manner simpler to inform if a prawn is completely cooked than it’s to know if a steak is completely medium uncommon. See? Easy as this:

I actually advocate buying both entire prawns and peeling them your self or shopping for peeled contemporary prawns. Frozen prawns simply aren’t the identical!

The crowning glory of that is the brown butter. You don’t want very a lot! I do know it sounds completely indulgent, however truly it’s not that unhealthy! You do want 3 tablespoons to make the brown butter, however you solely find yourself utilizing 2 tablespoons as a result of the remaining will get discarded.

So don’t really feel so responsible.

You deserve a deal with. Or discover a purpose to indulge / have fun a romantic night. That is excellent for that!

Garlic Brown Butter Shrimp (Prawns) Recipe

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Serves: 2 Prep Time: 10 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 567 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 10 oz / 300 g peeled prawns (12 to 14 large prawns) (about 500g whole unpeeled prawns)
• 2 cloves garlic , crushed
• 2 tbsp olive oil
• Salt and pepper
• 3 tbsp white wine
• 3 tbsp salted butter
• 2 garlic cloves , smashed (Note 1)
• 1/2 medium cauliflower , broken into florets
• 1 to 3 tbsp butter (or to taste)
• 1/3 to 2/3 cup milk
• Salt and pepper
• Parsley , finely chopped

Instructions

1. Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently. Set aside for 10 minutes.
2. Cauliflower Puree: Cook the cauliflower in boiling water until soft - about 10 minutes. Drain and allow to cool slightly. Transfer cauliflower to a blender or food processor, add butter, 1/3 cup of milk, salt and pepper. Puree until smooth, using extra milk to get the texture to your liking. Leave in the blender with the lid on to keep warm.
3. Place the butter and garlic in a small silver saucepan or small silver fry pan over medium heat. After a few minutes, the butter will start to foam. Then it will begin to turn brown, begin to smell nutty and little brown flecks will appear.
4. When the garlic is a golden brown colour, transfer to a small bowl (I pick them out with chopsticks).
5. When the butter turns a golden brown colour, remove from the stove. Carefully pour the butter into the bowl with the garlic, leaving the brown specks in the saucepan (they are a bit bitter). You should have about 2 tbsp of browned butter.
6. Heat a skillet over high heat (no oil). Add the prawns and cook for 50 seconds or until the underside has just a hint of golden brown. Turn and cook the other side for 30 seconds, then add the wine and cook for another 30 seconds or until the wine has evaporated.
7. Spread about 1 cup of Cauliflower Puree onto a plate. Top with half the prawns, drizzle with browned butter and sprinkle with parsley.

Notes

1. I used smashed garlic cloves in this rather than crushed/minced garlic because it burns and turns bitter. Use the palm of your hand to hit the side of a knife to smash the garlic so it sort of "bursts" open into 2 or 3 largish pieces. The skin will slip right off. (This is also how I peel garlic cloves!)
2. The nutrition reflects that even though the Browned Butter calls for 3 tbsp of butter, 1 tbsp is discarded. Nutrition for shrimp/prawns only on the left and nutrition with cauliflower puree on the right.