Creamy Lemon Garlic Prawns (Shrimp) (Print Version)
# Ingredients:
→ For the Prawns
01 -
500 g (1.1 pounds) large raw prawns/shrimp - prepared weight after shells removed and prawns deveined
02 -
2 tablespoon butter
03 -
2 teaspoon extra virgin olive oil
→ For the Sauce
04 -
2 teaspoon butter
05 -
5 cloves garlic - finely chopped
06 -
2 tablespoon lemon juice - freshly squeezed
07 -
1 cup (250 ml) thickened cream - fat content of 35%
08 -
¼ cup flat-leaf parsley - finely chopped
09 -
sea salt and freshly ground black pepper - to taste
→ For Serving
10 -
crusty or grilled bread
11 -
lemon wedges
# Instructions:
01 -
Pat the prawns gently with paper towels to remove excess moisture. This helps them sear properly rather than steam when they hit the pan.
02 -
Heat a large stainless-steel pan over medium-high heat, then add the butter and olive oil. Once the butter has melted, add the prawns to the hot pan and cook for 3-4 minutes, tossing them regularly to ensure even cooking. The prawns should be pink and almost cooked through but not completely done as they'll finish cooking in the sauce later.
03 -
Remove the partially cooked prawns from the pan and set them aside on a plate. They'll release some juices which you should save to add back to the sauce for extra flavor.
04 -
Using the same pan with all its flavorful residue, add the remaining 2 teaspoons of butter and let it melt. Add the finely chopped garlic and cook for just 30-60 seconds, stirring constantly to prevent it from burning. The garlic should become fragrant but not brown.
05 -
Pour in the fresh lemon juice and use a wooden spoon to scrape the bottom of the pan, releasing all the delicious browned bits that have stuck to the surface. These bits contain concentrated flavor that will enrich your sauce.
06 -
Pour the cream into the pan and allow it to simmer gently for 3-4 minutes, or until it reduces slightly and thickens enough to coat the back of a spoon. Keep the heat medium-low to prevent the cream from curdling or separating.
07 -
Return the prawns to the pan along with any juices that have collected on the plate. Add the chopped parsley and stir everything together, allowing the prawns to finish cooking in the hot sauce for about 1 minute. Taste and adjust the seasoning with salt and pepper as needed.
08 -
Transfer the creamy lemon garlic prawns to serving plates or a serving dish. Make sure to spoon plenty of the delicious sauce over the top. Serve with grilled or crusty bread for soaking up the sauce, and additional lemon wedges on the side for those who enjoy extra acidity.
# Notes:
01 -
If you buy whole prawns, you'll need approximately 1 kg (2.2 lbs) to end up with 500 g (1.1 lbs) after removing shells and deveining.
02 -
For frozen prawns, defrost them in an iced-water brine (1½ tablespoons salt per 1 liter/4 cups water with ice cubes). Stir occasionally until defrosted, then pat dry with paper towels.
03 -
This dish serves 2 people as a main course or 4 as an appetizer.
04 -
Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the prawns.
05 -
For food safety, discard prawns that have been at room temperature for 2 hours (or 1 hour if the temperature is above 32°C/90°F).