Creamy Garlic Prawns Shrimp Food

EASY CREAMY GARLIC SHRIMP

Steps:

• Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
• Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
• In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
• Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
• Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.

CREAMY GARLIC PRAWNS (SHRIMP)

Steps:

• Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
• Stir through salt just prior to cooking.
• 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.
• Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
• Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
• 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.
• Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
• Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
• Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
• Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

GARLIC PRAWNS (SHRIMP!)

Steps:

• Marinade: Place the prawns, garlic, olive oil and pepper in bowl. Gently toss then set aside for 20 minutes.
• Salt: Add salt into prawns just before cooking and toss.

CREAMY GARLIC PRAWNS

Steps:

• Peel and devein prawns leaving tails on.
• In a small bowl combine lemon juice, crushed garlic, salt and pepper.
• In a heavy based skillet, melt butter and olive oil on a medium heat.
• Once butter has melted add prawns and garlic mixture and increase heat to ensure prawns are cooked quickly.
• Toss prawns and mixture for 1-2 minutes or until prawns turn pink.
• Add coriander and toss for a further 30 seconds.
• Reduce heat. Add cream and stir through.
• Serve with jasmine rice.

PRAWNS/SHRIMP IN CREAMY MUSTARD SAUCE

Steps:

• Melt half the butter or margarine in a frying pan over a high heat.
• Add raw prawns if using, and cook until they turn pink and opaque, about 2 minutes, stirring constantly. Remove with a slotted spoon and set aside.
• Melt the remaining butter or margarine in the frying pan. Add the onion and spring onions, and cook until softened, 3 - 4 minutes, stirring frequently.
• Stir in the lemon juice and wine. Bring to the boil, scraping the bottom of the pan with a wooden spoon to mix in the cooking juices.
• Add the cream. Simmer until the mixture thickens, 3 - 4 minutes, stirring frequently. Stir in the mustard.
• Return the fried prawns to the pan and reheat briefly. Add cooked prawns at this stage and heat through, about two minutes. Season with salt and pepper, and serve over rice.

CREAMY GARLIC SHRIMP

Steps:

• Melt the butter in a large non-stick pan over medium heat.
• Add the crushed red pepper and garlic and cook for 1 minute.
• Remove from heat and add the flour.
• Stir until well blended.
• Add the milk a bit at a time and stir until smooth before adding more.
• Return mixture to heat.
• Add the shrimp, green onion and cheese and cook until the sauce has thickened and the shrimp is hot.
• Add salt and pepper to taste.
• Serve over cooked rice, noodles or toast.

CREAMY GARLIC SHRIMP WITH RICE

Steps:

• Heat the oil in a wok over a medium-high heat.
• Add the garlic and saute for 2 minutes, stirring.
• Add the shrimp, and toss to coat, cook for about 3 minutes, or until just pink and firmed up.
• Pour in the wine, and cook for 2 minutes, to reduce a little.
• Add the stock powder and cream, and bring to the boil quickly.
• Reduce the heat, and simmer for about 5 minutes or until reduced and thickened a little.
• Stir through the sliced onion tops, and serve over hot rice in deep bowls, or a steak to make what we call Surf'n'turf..

CREAMY GARLIC TARRAGON SHRIMP

Steps:

• Melt butter in a large skillet over medium heat.
• Add shrimp, garlic and tarragon and stir until shrimp is opaque and just pink, about 3 minutes.
• Remove shrimp using slotted spoon and set aside.
• Add cream and cayenne to skillet and stir until bubbly, about 2 minutes.
• Stir in the wine.
• Return the shrimp to skillet.
• Toss gently until heated through, about 1 minute.
• Sprinkle with parsley.