{"id":486,"date":"2023-07-12T01:03:09","date_gmt":"2023-07-12T05:03:09","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=486"},"modified":"2023-07-12T01:03:09","modified_gmt":"2023-07-12T05:03:09","slug":"creamy-garlic-prawns","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2023\/07\/12\/creamy-garlic-prawns\/","title":{"rendered":"Creamy Garlic Prawns"},"content":{"rendered":"\n

These are Toulouse-Petite worthy! Would be even better with a bit of spicy to it.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Ingredients:<\/h4>\n\n\n\n

GARLIC MARINATED PRAWNS:<\/h4>\n\n\n\n

\u25a2500g \/ 1lb\u00a0peeled prawns\/shrimp\u00a0, large\/jumbo best<\/em><\/p>\n\n\n\n

\u25a21\u00a0garlic cloves, finely minced<\/em><\/p>\n\n\n\n

\u25a21 tbsp olive oil<\/p>\n\n\n\n

\u25a21\/2 tsp black pepper<\/p>\n\n\n\n

\u25a21\/2 tsp salt<\/p>\n\n\n\n

COOKING PRAWNS:<\/h4>\n\n\n\n
    \n
  • \u25a215g \/ 1 tbsp unsalted butter<\/li>\n<\/ul>\n\n\n\n

    CREAMY GARLIC SAUCE:<\/h4>\n\n\n\n
      \n
    • \u25a22 garlic clove , finely minced<\/em><\/li>\n\n\n\n
    • \u25a215g \/ 1 tbsp unsalted butter<\/li>\n\n\n\n
    • \u25a21\/4 cup dry white wine (or more chicken stock) (Note 2)<\/em><\/li>\n\n\n\n
    • \u25a21\/2 cup chicken or vegetable stock\/broth , low sodium<\/em><\/li>\n\n\n\n
    • \u25a21 cup heavy\/thickened cream<\/li>\n\n\n\n
    • \u25a21\/2 cup parmesan , finely grated (grate your own, Note 3)<\/em><\/li>\n\n\n\n
    • \u25a22 tbsp parsley , finely chopped<\/em><\/li>\n<\/ul>\n\n\n\n

      Instructions<\/h3>\n\n\n\n

      MARINATE PRAWNS:<\/strong><\/h4>\n\n\n\n
        \n
      • Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).<\/li>\n\n\n\n
      • Stir through salt just prior to cooking.<\/li>\n<\/ul>\n\n\n\n

        COOK PRAWNS:<\/strong><\/h4>\n\n\n\n
          \n
        • 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.<\/li>\n\n\n\n
        • Repeat with remaining prawns (you shouldn’t need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.<\/li>\n<\/ul>\n\n\n\n

          CREAMY SAUCE:<\/strong><\/h4>\n\n\n\n
            \n
          • Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.<\/li>\n\n\n\n
          • 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.<\/li>\n\n\n\n
          • Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.<\/li>\n\n\n\n
          • Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.<\/li>\n\n\n\n
          • Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.<\/li>\n\n\n\n
          • Serve sprinkled with parsley.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

            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: \u25a2500g \/ 1lb\u00a0peeled prawns\/shrimp\u00a0, large\/jumbo best \u25a21\u00a0garlic cloves, finely minced \u25a21 tbsp olive oil […]<\/p>\n","protected":false},"author":1,"featured_media":487,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-486","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/486"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=486"}],"version-history":[{"count":1,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/486\/revisions"}],"predecessor-version":[{"id":488,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/486\/revisions\/488"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/487"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=486"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=486"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=486"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}