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Creamy Garlic Prawns Recipe - Secret of Success

March 17th 2010 05:13
homemade creamy garlic prawns shrimp recipe
Garlic prawns is a popular restaurant dish which is not hard to make at home. Traditionally, Italian style garlic prawns are served in a garlic sauce of olive oil or garlic butter, but some prefer the French adaptation in a garlic cream sauce. I’ve made this a thousand times, sometimes with the addition of chilli on request. The secret is to remove the prawns while the sauce thickens to avoid overcooking them.
creamy garlic prawns shrimp recipe ingredients

Ingredients
450g (1 lb) Prawn tails
25g (1 oz) Butter
1 or 2 Garlic cloves
30ml (1 fl oz) White wine
10g (½ oz) Chopped parsley
150ml (¼ pint) Cream
Salt and Pepper
creamy garlic prawns shrimp recipe demonstration

Method
Heat the butter in a heavy based pan.
Add the prawns and crushed garlic, and sautée until the prawns are turning pink.
Stir through the parsley and add the white wine.
Add the cream and allow it to simmer.
secret recipe creamy garlic prawns shrimp

IMPORTANT-Remove the prawns and set them aside to avoid overcooking them.
Reduce the sauce by allowing it to simmer for 5 minutes or so, until it thickens.
Return the prawns to the pan to reheat them.
Adjust seasoning with salt and pepper if required.
Serve garlic prawns as a stand alone dish on a bed of steamed rice, or combine with chicken, fish or meat as an elaborate topping.

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Posted By: GlenB - Category: Recipes
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11 Comments. [ Add A Comment ]

Comment by Helen Randell

March 17th 2010 22:13


Rough Cooking
Hi Glen,

This looks really good. I might need to give it a go on the weekend.

Thanks,
Helen

Comment by GlenB

March 18th 2010 07:55


Raw Fish

Hi Helen,
Thanks for the comment.
When I say "some prefer a creamy garlic sauce" I mean I prefer it. I don't enjoy the oil or butter sauce, although I have made it in restaurants that serve it that way in sizzling little cast iron pots.
Since you are in America, would you refer to these crustaceans as 'shrimp?' and the dish as 'creamy garlic shrimp?'
Have you noticed that I am now giving metric and imperial measurements? It's for the poor, benighted people that live in lands that don't have metric system yet.

Comment by Helen Randell

March 18th 2010 23:09


Rough Cooking
Thanks Glenn - I also prefer the creamy sauce.

I'm actually in RADelaide so happy with your prawns and metric measurements

Comment by Anonymous

April 3rd 2010 01:09
That looks delish. I think I could make that.

Comment by Anonymous

April 3rd 2010 06:46
I do like garlic prawns!

Comment by Sophea

April 30th 2010 10:58
I have got to be the most cooking illiterate house wife you can find...but i tried this recipe a couple of weeks ago, and was surprised that the dish turned out so well....my sisters kept praiins me how better it tasted compared to one of the finer restaurants also....amazing.Thank you for the recip..it is my fave dish.

Comment by maiYa - QLD

May 7th 2010 13:42
Hi, this is a very fine dish that i've been wanting to cook, but can i ask something, what sort of white wine would you recommend to use? Say, like the one that you have had used in this recipe of yours.. Thank heaps , it would be appreciated..

Comment by GlenB

May 8th 2010 04:13


Raw Fish

maiYa,
Any white wine will do. It is used to deglaze (get the flavour from) the bottom of the pan. The alcohol evaporates.
The flavour is mainly of garlic but the aroma of the wine adds another dimension to the dish.
I like reisling because it is sweet.

Comment by GlenB

May 8th 2010 04:15


Raw Fish

Thanks Sophea, glad you liked it. Did you remove the prawns while the sauce reduced?

Comment by maYa - QLD

June 12th 2010 14:16
thanx very much, i'll take your advise and use riesling as well.. I do not drink alcohol or spirits or beer, thatz why i asked your opinion.. It's very much appreciated.. Thanx again..

Comment by Kat - WA

August 9th 2010 01:04
This has to be one of the best recipes for creamy garlic prawns ever!... I also added tridents chilly sauce to it and wow! It was an absolute hit!
Thanks so much for posting this fantastic recipe.
Cheerful Regards
Kathrine

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