CREAMY GARLIC PRAWNS
Steps:
- Bring a large saucepan of salted water to the boil, add the rice and boil gently stirring occasionally for 12 minutes or until tender.
- Drain and rinse under hot water.
- In a small saucepan, over medium high heat saute garlic in 1 tbsp. olive oil for 30 seconds or until just golden and fragrant.
- Add the cream, reduce heat and simmer.
- Season with cracked pepper, stir an simmer, until the sauce reduces and thickens slightly, about 10 minutes.
- Add the prawns and cook for 2 minutes, turn and cook another 1 minute or until they are a lovely orange colour and cooked through.
- Serve on a bed of rice.
CREAMY GARLIC PRAWNS (SHRIMP)
Recipe video above. Creamy Garlic Prawns are your favourite garlic prawns ... PLUS a creamy garlic sauce! A few simple tricks give a leg-up to the sauce for a result 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. Because plump, sweet prawns demand the BEST sauce!
Provided by Nagi
Number Of Ingredients 13
Steps:
- 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!
Nutrition Facts : Calories 490 kcal, Carbohydrate 4 g, Protein 32 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 423 mg, Sodium 1499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GARLIC PRAWNS
Simple, delicious garlic prawns - we like these over noodles. Recipe is from Arun's restaurant in Chicago. Do not substitute oyster sauce for the fish sauce, they are not interchangeable. If you need to substitute the fish sauce, use either Worcestershire sauce or soy sauce.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat; add garlic, cook and stir until garlic is translucent, 2-3 minutes.
- Stir in shrimp, fish sauce, cilantro, black pepper and white pepper; cook over medium heat, stirring often, until shrimp is opaque, about 3 minutes.
Nutrition Facts : Calories 208.3, Fat 14.8, SaturatedFat 1.9, Cholesterol 142.9, Sodium 1348.9, Carbohydrate 2.3, Fiber 0.1, Sugar 0.3, Protein 16.1
STUFFED SHRIMP WITH GARLIC CREAM SAUCE
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 servings as an appetizer
Number Of Ingredients 22
Steps:
- To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
- In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
- To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
- Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
- Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.
CREAMY GARLIC SHRIMP TOAST
Sweet, butterflied shrimp in a garlicky cream sauce with a smoky paprika flavor are served over thick slices of buttery, pan-toasted French bread in this simple recipe for two! This sauce would be good over pasta, rice, or potatoes, but I think enjoying it like this is the best way to go.
Provided by Chef John
Categories Shrimp Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
- Trim most of the crusts off of the bread.
- Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
- Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
- Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
- Turn off the heat and stir in parsley. Taste and add salt if needed.
- Divide shrimp and sauce evenly over each piece of toasted bread.
Nutrition Facts : Calories 834.9 calories, Carbohydrate 26.4 g, Cholesterol 435.3 mg, Fat 63.9 g, Fiber 1.4 g, Protein 40.1 g, SaturatedFat 38.3 g, Sodium 580.3 mg
CREAMY GARLIC PRAWNS
This recipe is "to die for". Prawns sautéed in fresh garlic and coriander cream sauce. Simple to make. Remember to use lite cream and only half the salt content for a healthier alternative. You can also add extra cream if you like lots of sauce!
Provided by magic_elle
Categories Asian
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and devein prawns leaving tails on.
- In a small bowl combine lemon juice, crushed garlic, salt and pepper.
- In a heavy based skillet, melt butter and olive oil on a medium heat.
- Once butter has melted add prawns and garlic mixture and increase heat to ensure prawns are cooked quickly.
- Toss prawns and mixture for 1-2 minutes or until prawns turn pink.
- Add coriander and toss for a further 30 seconds.
- Reduce heat. Add cream and stir through.
- Serve with jasmine rice.
THAI STYLE PRAWNS
Prawns in a marinade with garlic and chilli
Provided by ronald59
Time 20m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Make the marinade by combining oyster sauce, soy sauce, fish sauce, lemon juice, sugar, chilli and garlic in a bowl
- Add the prawns to the marinade
- Add a little oil to a skillet and once hot add the prawns and the marinade then add the spring onions
- Stir and distribute evenly in the skillet then bring the marinade to a lightly bubbling heat and leave for 2 minutes
- Serve with boiled rice or noodles NB Allow cooking time for these to be ready with the prawns
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