These are Toulouse-Petite worthy! Would be even better with a bit of spicy to it.
We like to eat it with a cauliflower thin and/or cauliflower mash. Might be good over some greens like kale or baby spinach too.
Ingredients:
GARLIC MARINATED PRAWNS:
▢500g / 1lb peeled prawns/shrimp , large/jumbo best
▢1 garlic cloves, finely minced
▢1 tbsp olive oil
▢1/2 tsp black pepper
▢1/2 tsp salt
COOKING PRAWNS:
- ▢15g / 1 tbsp unsalted butter
CREAMY GARLIC SAUCE:
- ▢2 garlic clove , finely minced
- ▢15g / 1 tbsp unsalted butter
- ▢1/4 cup dry white wine (or more chicken stock) (Note 2)
- ▢1/2 cup chicken or vegetable stock/broth , low sodium
- ▢1 cup heavy/thickened cream
- ▢1/2 cup parmesan , finely grated (grate your own, Note 3)
- ▢2 tbsp parsley , finely chopped
Instructions
MARINATE PRAWNS:
- 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.
COOK PRAWNS:
- 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.
CREAMY SAUCE:
- 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.