Creamy Garlic Prawns Shrimp

Creamy Garlic Prawns

Plump juicy prawns marinated in garlic then seared in butter, finished with a splash of dry white wine and a squeeze of lemon juice is my go-to way to make prawns. That’s this recipe here – Garlic Prawns. A classic that will never go out of style. Then there’s this version – Garlic Prawns PLUS a creamy garlicky sauce. It’s the jacked up version, a more indulgent one for those nights when you want/need something to impress, and extra sauce to smother your starchy side of choice so you can lavish every single drop of that sauce!

What you need for Creamy Garlic Prawns

This recipe might call for a few ingredients that others don’t – namely wine, parmesan and chicken stock. But these are the 3 things that gives the sauce extra depth of flavour so it stacks up to great restaurants. So don’t skip them!

Prawns / shrimp – use good quality frozen, thawed, or peel your own (you’ll need 1kg /2lb whole prawns). I used to be a total prawn snob and never used pre peeled frozen ones, but nowadays you can get really good quality ones from the fish markets and good fish mongers; White wine – age old trick used by chefs to add extra complexity into sauces by deglazing pans (ie add wine into hot pan after searing meat/prawns to dissolve the precious gold bits stuck to the base of the pan into the sauce = free flavour!). Use any white wine that’s no too fruity (like some Rieslings can be) or too woody (like some Chardonnays). I use Sauvignon Blanc or Pinot Gris, I buy discount bottles for cooking purposes. I keep them for weeks/months in the fridge! Chicken or vegetable stock/broth – as with the wine, this adds an extra depth of flavour to the sauce. Use low sodium so you can be sure your sauce won’t end up too salty; Parmesan – in addition to wine and stock/broth, this is the 3rd power ingredient that makes this creamy garlic sauce extra good. Parmesan is a well known source of umami which is the technical term for “savoury” flavour, and in this recipe it also serves the double purposes of thickening the creamy sauce (instead of using even more cream); Cream – thickened / heavy cream is best because it’s thicker than pure cream which means it needs less reducing to thicken. And full fat is better / thicker than light cream, but this recipe works a treat with low fat too (as well as evaporated milk); and Garlic – because we’re making a Creamy GARLIC Sauce for the prawns! Some garlic is used to marinate the prawns, some to add flavour into the sauce.

How to make Creamy Garlic Prawns

Here’s a close up photo of the sauce so you can see the thickness. Though actually, it’s a bit thicker than ideal – the sauce had cooled a bit by the time I took that photo.

What to serve with Creamy Garlic Prawns

Serving on a starchy bed worthy of soaking in that creamy sauce is essential. The best is mashed potatoes – to fully optimise the eating experience of every drop of sauce. Also good with:

rice – try it with this Seasoned Rice, though plain white rice or brown rice will be just fine too; creamy Mashed Sweet Potato (someone please remind me to publish the recipe, I have had it waiting to go for months!); Creamy Cauliflower Mash (low-carb life essential – and it’s MUCH tastier than you think!); soft white rolls for mopping plates clean (use this No Yeast Sandwich Bread if you have no yeast or no time to wait for dough to rise)

If you want this over pasta, best to use this Creamy Garlic Prawn Pasta recipe instead (you need to toss pasta with sauce to get the creamy sauce to stick to the pasta). Also on the very edge of the above photo, you spy greenery which is essential to round out the meal. On that occasion, it was a handful of mixed leafy greens tossed with my Basic Salad Dressing but you could get a little fancier and use a French Vinaigrette or Italian Dressing, or a simple Balsamic Dressing. Otherwise, browse through Vegetable Sides and pick a dish based on whatever veg you’ve got. There will be new veggie side dishes added regularly to increase the selection! – Nagi x