Creamy Garlic Prawns

You can create this as a side dish to just about anything that you can imagine. But it makes for an amazing Sur'n'Turf. To do so, consider that you need to prepare a couple of steaks to coincide with the finishing of this sauce. The prawns ideally need to be added to the sauce at the same time you sear your steak--so as not to over-cook them.

As a variation, add some reduced tomatoes (to reduce: fry in olive oil until dark brown and somewhat dry) towards the end of this recipe. If you use tinned Roma tomatoes it will make it sweeter and add a freshness to a stand-alone dish.

Ingredients

• 2 Tbsp Butter
• 2 Garlic Cloves, crushed
• 1 Tbsp Plain Flour
• 1 pinch Paprika/Chilli powder, to taste
• Salt and Pepper, to taste
• 150ml White Wine, dry
• 200ml Thickened Cream, warmed
• 250g Raw Prawns, patted dry with paper towel
• 1 Tbsp Parsley, fresh, chopped
• 0.5 tsp Thyme, fresh, leaves only
• 1 Tbsp Pecorino Romano or Parmesan cheese, grated

Method

1. Melt butter on low heat in a medium sized saucepan.
2. Add garlic and cook for 1 minute, stirring.
3. Add flour, paprika/chilli powder, salt and pepper and stir to combine.
4. Increase heat to medium high and add wine. Stir until wine is reduced (1-2 mins).
5. Reduce to simmer. Gradually add 150 ml of the warm cream in batches, briskly stir to combine before adding more cream.
6. Add prawns, parsley and thyme then simmer until prawns are just cooked through (4-5 mins).
7. Finally, stir through the cheese.
8. NOTE: Add more of the reserved cream if too thick. Serve over cooked steak with potatoes and steamed veg or a fresh salad.