Recipe for Creamy Garlic Prawns

How to make Creamy Garlic Prawns

1. 1. M arinate prawns – just a brief 20 minute marinade for the prawns to infuse them with some garlic flavour. Because prawn flesh is so tender, it doesn’t need anymore than that

2. 2. Sear prawns – cook these on medium heat, then remove. Cook in batches to make it easier to control the process so you don’t accidentally overcook them. Nobody likes rubbery overcooked prawns!

3. 3. Sauce garlic & deglaze pan – cook some garlic in a little butter in the same pan (this gets really good garlic flavour into the sauce) then add the wine

4. 4. Reduce wine – simmer rapidly on high heat until the wine is reduced down and you no longer smell the harsh “winey” smell;

5. 5. Finish sauce – add the stock and reduce that down too, before adding cream. I do this before the cream because it’s faster to reduce it first by itself before adding the cream. Then once the cream is added, it only takes 2 minutes or so to reduce and thicken;

6. 6. Return prawns into sauce to reheat them gently and bring it all together, then it’s ready to be served!