A simple but oh-so delicious prawn recipe. Using just a bit of reduced fat cream ensures that this dish tastes rich but is easier on the waistline.
43 people made this
- 60g butter
- 500g prawns, peeled and deveined
- 125g mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons plain flouir
- 350ml white wine
- salt and pepper, to taste
- 1 tablespoon chopped fresh parsley
- 125ml reduced fat cream
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Melt half the butter in a large frying pan on medium-high heat. Cook prawns for a couple of minutes until just opaque. Remove from pan and set aside.
- Add remaining butter, mushrooms and garlic to the pan. Cook until the mushrooms have softened and begun to brown. Stir frequently.
- Reduce heat and stir in the flour. Cook for two minutes, stirring all the while.
- Increase heat to medium-high. Add 60ml of the wine at a time and stir mixture until wine is absorbed. Repeat process with remaining wine until sauce is glossy and thickened.
- Season to taste and add parsley.
- Reduce heat slightly and pour cream into pan. Return prawns to the pan. Heat until gently simmering. Do not boil.
- Serve on a bed of cooked rice with a side of green salad.
Reviews & ratingsAverage global rating:(6)
Reviews in English (4)
Made this a few times now but have used ready cooked mixed sea food briefly pan fried in garlic butter.-15 Aug 2017
Don't throw away the heads and shells of the prawns, there's a lot of flavour in them. Fry the heads and shells in a little oil, once cooked add some boiling water, half a cup will do, then cook for at least five minutes crushing the heads with the back of a wooden spoon. Then pass it through a very fine sieve and reduce it as far as you want, the more you reduce the stronger the flavour. I fry the mushrooms with a shallot, makes it a bit sweeter.-17 Jun 2016