About this recipe:A simple but oh-so delicious prawn recipe. Prawns are sauteed in butter and combined with a luscious garlic, mushroom and white wine cream sauce. Using just a bit of reduced fat cream ensures that this dish tastes rich but is easier on the waistline.
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
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Method Prep: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.
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