Black Tiger Prawns with Creamy Garlic Sauce

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Distinctly sweet, firm-textured black tiger prawns smothered in a creamy butter garlic-flavoured sauce. Freshly grated Parmigiano-Reggiano, Sauvignon Blanc and homemade broth give this creamy sauce fantastic flavours that will burst in your mouth. Use broth instead if you don’t cook with alcohol. It's ready in just 20 minutes for a weeknight treat and it pairs really well with pasta, crusty bread or roasted potatoes.

 

300 g / 12 pieces Frozen black tiger prawns, peeled and deveined, thawed overnight in the fridge Pepper and salt to taste 1 tbsp Ghee 2 tbsp Unsalted butter 3-4 Garlic cloves, peeled and minced 60 ml White wine (I used Sauvignon Blanc) 100 ml Homemade broth 120 ml Heavy cream 30 g Parmigiano-Reggiano, grated 1 Organic lemon, cut into wedges 1 tbsp Cilantro or parsley, chopped

1. Place the prawns in an airtight container and thaw in the refrigerator overnight. Rinse with cold water and pat them dry with lots of paper towel.
2. Season the prawns with salt and black pepper. Melt the ghee in a medium skillet on medium-high heat. When the ghee is melted and hot, carefully add the prawns. Cook each side for about 1 minute. Remove them to a plate and reserve.
3. Turn the heat down to medium low. Add the butter and let it melt. Add minced garlic and fry until it smells fragrant and turns a light brown colour. Add the white wine and let it reduce.
4. When the wine is reduced to 1/3, add in broth, heavy cream and grated Parmigiano-Reggiano. Stir to combine. Return the prawns to the skillet and let it heat through for 30 seconds.
5. Remove from the heat and add in lemon wedges and sprinkle the chopped cilantro or parsley over. Serve immediately.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com