Prawns In Creamy Garlic Sauce Recipes

CREAMY GARLIC PRAWNS

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.

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 PRAWN PASTA

Steps:

• Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5).
• Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.
• Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove prawns.
• In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.
• Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video).
• Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly (will thicken more in next step).
• Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 - 45 seconds and start clinging to the pasta.
• Take it off the stove before the sauce is as thick as you want - it will thicken more.
• Sprinkle with most of the parsley and black pepper, check salt (I don't need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy.
• Serve immediately, garnished with remaining parsley and parmesan if desired.

GARLIC PRAWNS

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

CREAMY GARLIC PRAWNS (SHRIMP)

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!

EASY CREAMY GARLIC SHRIMP

Steps:

• Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
• Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
• In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
• Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
• Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.

CREAMY GARLIC SHRIMP

Steps:

• Melt the butter in a large non-stick pan over medium heat.
• Add the crushed red pepper and garlic and cook for 1 minute.
• Remove from heat and add the flour.
• Stir until well blended.
• Add the milk a bit at a time and stir until smooth before adding more.
• Return mixture to heat.
• Add the shrimp, green onion and cheese and cook until the sauce has thickened and the shrimp is hot.
• Add salt and pepper to taste.
• Serve over cooked rice, noodles or toast.

CREAMY GARLIC SHRIMP TOAST

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.

SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE

Steps:

• In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.

CREAMY GARLIC PRAWNS

Steps:

• Heat butter in a pan over medium flame.
• Add the garlic paste and stir well.
• Add the flour and stir again.
• Remove the pan from flame after 20 seconds.
• Pour the stock and cream to the pan.
• Stir until well combined.
• Place the pan over medium flame, stirring until the sauce thickens.
• Add the mustard, salt and pepper powder.
• Now add the prawns to the pan and stir well.
• Simmer until it starts to boil and reduce flame.
• Cook for 5 minutes or until the prawns are done.
• Garnish with coriander leaves.
• Serve with cooked rice.