Thursday, July 20, 2006

Garlic Prawns Recipe

Tender, juicy prawns in a rich, creamy garlic sauce.

We purchased 475g of headless, unshelled green prawns for this recipe.

Serves 4 as an entrée.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

110g uncooked rice (or 1 1/3 cups cooked rice)
30g (1 1/2 tablespoons) butter or 1 1/2 tablespoons oil
16 green prawns, peeled and deveined
4 large garlic cloves, peeled and crushed
250ml or (1 cup) or (250g) thickened cream (35 percent fat)
1 tablespoon finely shredded basil, firmly packed

Cook rice according to the directions on the packet. Drain and keep warm.

Heat butter or oil in a frying pan or large saucepan over medium-high heat. Add prawns and cook for a couple of minutes, until prawns have just changed colour but are not completely cooked through. Turn prawns once during cooking. ©

Reduce heat to low, stir in garlic and cook for about 30 seconds, being careful not to brown garlic (it can develop a bitter flavour).

Add cream and increase heat so that the mixture is simmering rapidly.

While the sauce is reducing (keep an eye on the sauce to ensure it doesn't reduce too much), spoon one quarter of the rice into a mould with about 1/3 cup capacity (we use a 1/3 cup measuring cup). Using the back of a spoon, firmly press the rice into the mould. Invert mould onto a serving plate, tap on mould to release rice and lift mould away. Alternatively, use a ring mould. Repeat with remaining rice.

Simmer sauce until it has thickened to the desired consistency and prawns are cooked through. Stir in basil and remove from heat.

Place 4 prawns on each plate. Drizzle prawns with sauce and serve immediately.


Blogger an9ie said...

I made this on the weekend (without rice) and it worked perfectly. Fantastic, easy-to-follow recipe!

26/10/06 2:28 pm  
Anonymous Anonymous said...

I made this as a surprise for my wife on our anniversary, and she felt like vomiting... Not because it was bad, but because she couldn't stop eating! Great recipe!

2/12/06 8:01 pm  
Anonymous Anonymous said...

I made this for Festivess this year and event the most fussiest eater enjoyed it. Nice one!

21/12/06 3:31 pm  
Anonymous Anonymous said...

I made this last night and it was absolutely devine!!!! It is a quick and easy recipe to follow with a great result.

14/6/07 12:59 pm  
Anonymous Anonymous said...

Oh, gotta say, just made these for dinner tonight and MMMmmmm! Seriously wish I'd bought more prawns - I've never actually cooked prawns before (except to serve as cocktail) but this was delicious! And am definitely making again - with mroe prawns! I added a handful of bean sprouts to it as well, was really nice! Thanks!

26/6/07 7:18 pm  
Anonymous Anonymous said...

I just made these for a quick dinner... Fantastic! What a great recipe, quick, easy, and perfect for the novice cook that wants to "impress".

16/7/07 10:26 pm  
Anonymous Anonymous said...

An easy to follow straight forward recipe and so delicious. Thanks for sharing the recipe which I have passed on to my daughter so that she can prepare a treat for me on my birthday soon.

14/9/07 11:36 am  
Anonymous Anonymous said...

Looks brilliant and I'm making it tonight, cannot wait.

28/9/07 10:53 am  
Anonymous Anonymous said...

do you think this recipe would work as a sauce to put over an eye fillet steak?

2/10/07 2:55 pm  
Blogger Amanda and Debbie said...

Yes, this recipe would work well with steak.

3/10/07 12:06 pm  
Anonymous Anonymous said...

OMG that was just so yummy!
Thank you!

27/10/07 8:06 pm  
Anonymous Anonymous said...

This is one of the easiest and yummiest recipe. My family was so impressed they suggested I open my own restaurant! Five stars for this one ladies!!!

15/11/07 9:41 am  
Anonymous Anonymous said...

fantastic - thunkyou so much :)

16/11/07 9:10 pm  
Anonymous Anonymous said...

This is delicious!

I've made it twice because the first time I didn't make enough for seconds!!

Thanks alot for the great recipe!


19/11/07 2:43 am  
Blogger leenz said...

Hi there this sounds like what i've been looking for. Can this be done with pre-cooked prawns or is it better to buy raw prawns. Thanks

27/11/07 7:54 pm  
Blogger Amanda and Debbie said...

Hi leenz,

We prefer to use raw prawns in this recipe. Precooked prawns can be used but should be added to the pan when the sauce is almost ready. If the precooked prawns are heated for too long they may toughen.

6/12/07 10:31 pm  
Anonymous Anonymous said...

This is a great recipe. After cooking it few times, I ended up adding a little bit of salt. Have you tried it? Do you agree?

1/1/08 5:47 am  
Blogger Amanda and Debbie said...

Thanks for the suggestion. We haven't tried adding salt to the sauce but will do so next time we make this recipe.

31/1/08 2:02 pm  
Anonymous Anonymous said...

I made this a few nights ago (along with the prawn pasta) and I am so amazed by how simple these recipes are and each one has been restaurant quality for taste and presentation. So tonight it is the prawn pizza...

31/1/08 6:44 pm  
Anonymous Anonymous said...

not cooked prawns before just usually warm them through want to make like restaurant does mmmm nice i make again and agains worrth the receipe thankyou

13/2/08 1:03 am  
Anonymous Anonymous said...

I want to try this dish, but serve it as a pasta dish, is the quantity of cream sauce enough to go through pasta, or will it be dry, any suggestions. I want to make for hubby on valentines day

13/2/08 10:32 am  
Blogger Amanda and Debbie said...

We don't think that you would need to increase the quantity of sauce if you replace the rice with a similar amount of pasta. If you'd like to serve a larger amount of pasta, we would suggest that you increase the quantity of sauce (perhaps use 6 garlic cloves, 1 1/2 cups cream and 1 1/2 tablespoons basil).

14/2/08 2:17 pm  
Anonymous Anonymous said...

Can you add different herbs such as coriander or chives. Tastes great with slices of steamed zuchini and carrot and florets of steamed cauliflower and broccoli.

2/3/08 6:04 pm  
Anonymous Anonymous said...

Hi, I want to try this soon. can you cook this with "crushed garlic" rather than fresh garlic?

9/3/08 4:49 pm  
Blogger Amanda and Debbie said...

You could use any combination of herbs you like.

We prefer the flavour of freshly crushed garlic, but bottled crushed garlic would be fine to use.

10/3/08 1:32 pm  
Anonymous Anonymous said...

I added a pinch of powdered chicken stock and 1/4 teaspoon of mustard, it made it even better than it already was.

17/3/08 10:24 pm  
Anonymous Anonymous said...

this was a really excellent and simple dish. i made it tonight for friends. as i only had cooked unpeeled prawns...and wanted the sauce to have the nice prawny flavour...i added the heads (after peeling) while heating the butter and garlic...i then removed the heads...continued with sauce and then finally added the prawns to just heat thru. simply excellent!!
every dish i have ever made of yours always works! thank you!

7/4/08 1:41 am  
Anonymous Anonymous said...

Love your receipes, do you have a good receipe for Melting Moments?
Also what about Crayfish/Lobster?

14/6/08 5:14 pm  
Blogger Rach said...

My 8 year old son made this for dinner last night and it was just devine, thank you for a great recipe.

2/7/08 9:15 am  
Blogger Amanda and Debbie said...

We are currently working on a melting moments recipe. We hope to have some crayfish and lobster recipes in the future.

5/7/08 4:03 pm  
Anonymous Anonymous said...

Thank you for all your great recipes!
I would like to have this as a main rather than an entree, can you please suggest what to serve with it? (vegetables, salad etc?)

30/8/08 8:28 pm  
Blogger Amanda and Debbie said...

You could serve the garlic prawns with a green salad and crusty bread, or as a sauce over pan-fried chicken breast or steak.

2/9/08 6:49 pm  
Anonymous Anonymous said...

your recipe looks amazing...does the recipe work well with dried or crushed basil?

28/9/08 2:32 pm  
Anonymous Anonymous said...

I made this last week and my partner liked it. He usually doesnt like seafood that much, but he enjoyed it.

30/9/08 5:22 pm  
Blogger Amanda and Debbie said...

Dried or crushed basil can be used in this recipe. If using dried basil, we would use about 1/3 tablespoon and add it with the cream.

3/10/08 10:59 pm  
Anonymous Anonymous said...

I don't know if it was becasue I used no-frills thickened cream for the recipe, or maybe I just expected the sauce to be thicker. But for me the sauce did not thicken up as much as I wanted before the prawns were starting to overcook. So I added a little corn flour mixed with water to get it to go to the consistency I wanted.

5/10/08 3:48 pm  
Anonymous Anonymous said...

I made this at school once for home economics and everybody LOVED it!!! it was soo good, the best taste!!! =D =D perfect recipe..

10/10/08 4:17 pm  
Anonymous Anonymous said...

Made these for dinner for my partner and he absolutely loved it - he even wanted them the next day for breakfast! Thanks for the great recipe =)

12/10/08 1:09 pm  
Anonymous Anonymous said...

This is a lovely recipe - thank you. However I confess to peeling the prawns and leaving the tails on (presentation purposes) only, and it was find. Going to try this next time with a mixture of prawns and scallops.

Also I had no basil so used green tops of spring onions instead and that was fine - next time will use maybe basil and chives or chives and dill.

Also, when adding the garlic I will add a small amount of lemon or lime zest I think.

But just brill !!!!

22/10/08 11:07 am  
Anonymous Anonymous said...

best recipe blog ever!! Thanks, use it all the time :)

6/12/08 9:24 pm  
Anonymous Anonymous said...

Very Nice,
added salt + pepper too

3/1/09 1:53 pm  
Anonymous Anonymous said...

i cant cook at all... but this recipe was so quick and easy.. instead of cooking rice, i cooked gnocchi and stired the sauce through at the end and every one loved it!!!! thank u

4/1/09 9:40 pm  
Anonymous Anonymous said...

My boyfriend made it for me the other night, and i just could not stop eating it! its amazing.
Now i make him cook it atleast once a month :)
just add salt and its perfect.

19/1/09 7:20 pm  
Anonymous Anonymous said...

I am cooking this recipe tonight as it looks so yummy, can't wait. I don't like seafood but will eat prawns if they are cooked with garlic, honey, chillie or something to improve the taste, so am looking forward to tempting my taste buds

23/1/09 6:53 pm  
Anonymous Anonymous said...

Dont burn the garlic it will taste bitter, this can be serve on a bedof lettuce

29/1/09 2:39 am  
Anonymous Anonymous said...

made this not long ago and even my 14 year old brother ate it till he could eat no more, thanks guys!

11/2/09 7:08 pm  
Blogger Unknown said...

I had some prawns left over from a BBQ with friends. Not liking prawns myself I decided to find something to do with them. WOW - this is my favorite meal now. Thank you so much.

13/2/09 8:52 pm  
Anonymous Anonymous said...

That was bloody fantastic! I used frozen green prawns and I had some steamed zucchini slices on the side.
Not sure if I'll save my husband's serve or eat it before he gets home.

10/3/09 6:46 pm  
Anonymous jess38288 said...

Although it didn't turn out exactly like the picture (my sauce was white, not yellow), it was pretty good. Maybe add some salt/pepper like others have suggested. Also, make sure you cook the sauce first if you are using precooked seafood. I made the mistake of following the directions but using precooked seafood and it came out a little rough. Oh, and it's even better when you add some lobster! :)

3/4/09 12:14 pm  
Anonymous Anonymous said...

just made this yesterday and it was fantastic. Added chopped onions and fresh button mushrooms (not too much) for variety. Great. Thanks again for a great recipe.

21/4/09 1:45 pm  
Anonymous Anonymous said...

Saw some prawns at the supermarket, wasn't sure what to do with them. Came home and found this recipe online. Delicious!

11/5/09 12:51 am  
Anonymous Anonymous said...

Soooooo Good!! I served with zucchini. I also added half a teaspoon of paprika for a hint of taste and colour. I used basil and chives.
I will be making this again!
and again.....

30/6/09 7:48 pm  
Anonymous Anonymous said...

Just loved it! So easy to make and such a filling meal to eat. Hubby raved about it!

22/7/09 8:42 am  
Blogger Unknown said...

such a beautiful meal.
am making it again tonight

29/7/09 5:11 pm  
Blogger Ayna said...

This is a heavenly recipe :) I served it on a bed of lettuce as an entree. The guests were impressed!!

22/8/09 7:46 am  
Blogger rozikat said...

Beautiful! Every recipe I have tried from your site has been simply fabulous. Thanks ^_^

28/9/09 9:05 pm  
Anonymous Lucy said...

I made this last night and it was beautiful!! Very easy and so tasty. I served it over porterhouse steak as 'surf and turf'. Thanks for another wonderful recipe.

29/4/10 3:50 pm  
Anonymous Rima Neogi-Smith said...

I thought i wasnt a good cook but today i realise i have been using the wrong recipes...this dish is absolutely brilliant! its quick and easy and cheap and so delicious...thank you!

18/11/10 9:27 pm  
Anonymous Anonymous said...

I happened to have everything at hand but it turned out too bland for my taste. Not giving up on what is admittedly a great base recipe, the next time I added half cup chicken stock with half a cup of cream to the melted butter and sprinkled it generously with seasoned salt and freshly crushed black pepper also throwing in my prawns and boiled noodles into the mix. I also sprinkled the finished product with some freshly grated parmesan cheese. Best prawns I've ever tasted. Thanks for guiding me to it. Next time may saute some minced onion with the garlic or garnish with spring onion for some colour and added crunch.

20/2/11 3:20 am  
Anonymous Anonymous said...

I prepared this today for my family. The kids loved it. I changed it a bit though, used a tin of carnation light and creamy milk, a tsp. of cornflour, 1/4 tsp chilli pwd. and salt....Added chopped coriander leaves at the end...Absolutely easy and delicious.Thanks for sharing

25/11/12 12:52 pm  

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