Introduction
Garlic marinated prawns are a delightful dish that combines the succulent taste of prawns with a creamy garlic sauce that elevates it to an extraordinary level. Perfect for a special occasion or an indulgent dinner at home, this dish is both simple to prepare and packed with flavor. Whether served over mashed potatoes or enjoyed on their own, these prawns are sure to impress any seafood lover.
Detailed Ingredients with measures
Prawns: 500g / 1lb peeled prawns/shrimp, large/jumbo best
Garlic: 1 garlic clove, finely minced
Olive oil: 1 tbsp
Black pepper: 1/2 tsp
Salt: 1/2 tsp
Cooking Prawns:
Unsalted butter: 15g / 1 tbsp
Creamy Garlic Sauce:
Garlic: 2 garlic cloves, finely minced
Unsalted butter: 15g / 1 tbsp
Dry white wine: 1/4 cup (or more chicken stock)
Chicken or vegetable stock/broth, low sodium: 1/2 cup
Heavy/thickened cream: 1 cup
Parmesan: 1/2 cup, finely grated
Parsley: 2 tbsp, finely chopped
Prep Time
20 minutes (if time permits for marinating)
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4
Detailed Directions and Instructions
MARINATE PRAWNS
Place the peeled prawns, minced garlic, olive oil, and black pepper in a bowl. Toss the ingredients to coat the prawns evenly. If time permits, set the bowl aside for 20 minutes to allow the flavors to meld. Do not marinate for longer than 20 minutes. Just before cooking, stir in the salt.
COOK PRAWNS
In a large skillet, melt 15g (1 tablespoon) of unsalted butter over medium-high heat. Add half of the marinated prawns to the skillet and cook for 1 minute on each side until they turn pink and opaque. Once cooked, remove the prawns from the skillet and set them aside. Repeat this process with the remaining prawns, adding no additional butter if possible. After cooking all the prawns, scrape out any excess minced garlic left in the pan and mix it with the cooked prawns.
CREAMY SAUCE
In the same skillet, add another tablespoon of unsalted butter and allow it to melt. Once melted, add the minced garlic and sauté for about 30 seconds, or until it turns a light golden color. Pour in the dry white wine and increase the heat to high. Stir the base of the pan to dissolve all the browned bits into the sauce, then let it simmer for 1 minute, or until most of the wine has evaporated and the winey smell dissipates.
Next, add the chicken or vegetable stock to the skillet and reduce it until only a thin layer remains at the bottom. After that, add the heavy cream and let it simmer on medium heat for 2 minutes, allowing it to reduce and slightly thicken. Stir in the grated parmesan cheese until it is melted and fully incorporated. Return the cooked prawns to the skillet and mix well. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary.
Serve the dish sprinkled with finely chopped parsley over mashed potatoes or your preferred side that can absorb the flavorful sauce.
Notes
Note 1
The 500g measurement refers to peeled prawns. If using whole prawns, you will need approximately 1 kg, as you will lose around half the weight due to the shell and head. If you choose to use thawed prawns, thaw them overnight in the refrigerator in a colander set over a bowl to catch excess water; pat them dry before use. Large prawns are preferred for ease of handling and they retain their juiciness better than smaller prawns.
Note 2
The use of white wine is optional, as it adds depth of flavor to the sauce and helps to deglaze the pan, dissolving the flavorful browned bits left from cooking the prawns. A good choice of wine would be a sauvignon blanc or pinot gris, avoiding overly fruity varieties or too woody wines.
Note 3
For the parmesan cheese, it’s crucial to grate your own to ensure proper melting in the sauce. Store-bought pre-grated parmesan may not melt adequately. When measuring, remember that freshly grated cheese is aerated, which may give a greater volume than weight. To pack the cup lightly, note that approximately 50g (2oz) of freshly grated parmesan may equal over 1 cup in volume but should be measured as ½ cup lightly packed.
Note 4
Leftover cooked prawns can be stored for up to 3 days in the refrigerator. When reheating, do so gently on low heat in the microwave for 2 to 3 minutes, stirring once or twice to avoid further cooking the prawns, which could result in them becoming overcooked.
Note 5
Nutritional information is provided per serving, assuming all sauce is consumed.
Cook techniques
Marinating Prawns
Combine peeled prawns, minced garlic, olive oil, and black pepper in a bowl. Mix well to ensure each prawn is evenly coated, and allow to marinate for 20 minutes if time permits.
Cooking Prawns
In a skillet, melt unsalted butter over medium-high heat. Cook the marinated prawns in batches for 1 minute on each side until they are opaque and cooked through, then remove from the skillet to avoid overcooking.
Making Creamy Garlic Sauce
Using the same skillet, add more unsalted butter and minced garlic, stirring until golden. Incorporate dry white wine and chicken stock, scraping the pan to dissolve any bits. Add heavy cream, simmering until slightly thickened before mixing in grated parmesan.
Adding Prawns to Sauce
Return the cooked prawns to the creamy garlic sauce, stirring to coat. Taste and adjust seasoning as needed before serving.
FAQ
Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns; just ensure they are properly thawed and drained before marinating.
What type of wine should I use for the sauce?
Opt for a dry white wine like Sauvignon Blanc or Pinot Gris that is not overly fruity or woody.
Why should I grate my own parmesan?
Grating your own parmesan ensures it melts smoothly in the sauce, while store-bought pre-grated versions may not melt properly.
How should I store leftovers?
Cooked prawns can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
What can I serve with this dish?
This dish pairs well with mashed potatoes or any carbohydrate that can soak up the delicious sauce.
Conclusion
This creamy garlic prawn dish is a delightful combination of flavors that brings a touch of elegance to any meal. The marinated prawns, sautéed to perfection, are enhanced by a rich and velvety garlic sauce, making it an ideal choice for special occasions or a simple weeknight dinner. Enjoying this dish over mashed potatoes or your favorite sides allows you to soak up every last bit of that fabulous sauce.
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