Prawns In Cream Sauce Iceland Food

SHRIMP IN CREAM SAUCE

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

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!

CREAMY LINGUINE WITH PRAWNS

Steps:

• Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
• Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.

GARLIC PRAWNS

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

CREAMY PRAWN PASTA

Steps:

• Bring a large pan of water to the boil, then cook the linguine according to pack instructions. Reserve a little pasta cooking water, then tip in the prawns, just to heat through, before draining.
• Return the prawns and pasta to the pan, then tip in the rest of the ingredients. toss everything together, adding a little of the cooking water if the pasta is dry. Serve straight away.

CREAMY GARLIC PRAWN PASTA

Steps:

• Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5).
• Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.
• Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove prawns.
• In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.
• Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video).
• Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly (will thicken more in next step).
• Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 - 45 seconds and start clinging to the pasta.
• Take it off the stove before the sauce is as thick as you want - it will thicken more.
• Sprinkle with most of the parsley and black pepper, check salt (I don't need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy.
• Serve immediately, garnished with remaining parsley and parmesan if desired.

PRAWNS IN CREAM SAUCE (ICELAND)

Steps:

• Split prawns lengthwise w/a sharp knife, without completely separating the halves.
• Melt 3 tbsp of butter w/the crushed garlic, salt + pepper & brush the prawns w/it. Chill for 30 min under refrigeration.
• Seed & chop the bell peppers & slice the mushrooms. Melt the remaining 2 tbsp of butter in a lrg non-stick frying pan, saute peppers & mushrooms for a few minutes & remove to a dish.
• Place prawns in the frying pan (cut side down) & fry for 2-3 min (in batches if necessary). Drizzle the brandy over them & ignite it.
• When the flame dies down, add the cream + veggies & simmer for 2 minutes. Serve immediately.
• To Serve: Serve 5 prawns per person w/an equal amt of veggies & sauce over toast points lightly brushed w/garlic-infused olive oil or garlic butter.

KING PRAWNS (SHRIMP) IN TOMATO, CREAM & WHITE WINE SAUCE

Steps:

• In a 12 inch frying pan over medium high heat the oil.
• Add the chilli and garlic and cook for 3 minutes.
• Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
• Lift out the king prawns and put to one side.
• Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
• Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
• Add the king prawns back in, then the basil and stir until heated through.
• Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.

CREAMY LEMON GARLIC SHRIMP PASTA

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
• In the meantime, melt 2 tablespoons of butter in a large skillet/frying pan and cook the prawns in batches until golden brown and opaque. Season the prawns to taste.
• Remove from the pan and set aside.
• Add the remaining butter and garlic and cook for a few seconds, until the garlic is fragrant then pour in the cream, lemon juice (start with 2 tablespoons and add more if you wish), parsley and season to taste.
• Allow to simmer over gentle heat until the sauce coats the back of a spoon. Add the shrimp back in and adjust seasoning.
• Add the pasta and a little of the cooking water and toss until the pasta is coated in the sauce.
• Serve with lemon wedges and chopped parsley.

SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE

Steps:

• In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.