Equipment
Ingredients
Prawns and Seasoning
- 400 g large raw prawns, peeled and deveined, tails left on
- 3 g kosher salt, fine
- 1 g black pepper, freshly ground
- 2 g smoked paprika
Sauce
- 15 ml olive oil, extra virgin
- 45 g unsalted butter, divided into a 15g portion and a 30g portion
- 4 garlic
- 80 ml dry white wine
- 80 ml heavy cream, minimum 35 percent fat
- 15 ml lemon juice, freshly squeezed
- 10 g fresh parsley
Accompaniment
- 200 g crusty baguette, sliced
Nutrition (per serving)
Method
Using a chef knife and cutting board, mince the garlic cloves and roughly chop the fresh parsley.
Pat the raw prawns completely dry using paper towels to ensure proper browning in the pan.
Season the dry prawns evenly with kosher salt, black pepper, and smoked paprika.
Place a large skillet over medium-high heat and add the olive oil along with 15g of the unsalted butter.
Add the seasoned prawns to the skillet and sear for 1 minute per side using tongs until the exterior is just pink, then immediately remove from the pan and set aside.
Reduce the heat to low, add the remaining 30g of butter and the minced garlic to the skillet, and cook for 30 seconds until aromatic.
Pour the dry white wine into the skillet to lift the browned fond from the bottom, simmering until the liquid reduces by half.
Pour in the heavy cream and maintain a gentle simmer for 2 minutes until the sauce coats the back of a spoon.
Return the par-cooked prawns to the simmering sauce and cook for an additional 1 to 2 minutes until they reach an internal temperature of 63°C/145°F and are entirely opaque.
Remove the skillet from the heat and stir in the fresh lemon juice and chopped parsley to finish the sauce.
Serve the prawns and creamy garlic wine sauce immediately alongside sliced crusty baguette for dipping.
Chef's Notes
- Moisture is the enemy of a good sear. Patting the raw prawns perfectly dry before they hit the pan is crucial for triggering the Maillard reaction rather than accidentally steaming them.
- Selecting the right wine elevates this dish. Look for a dry, high-acid white wine like Albarino or a crisp Pinot Grigio to cut through the heavy richness of the butter and cream.
- Be mindful of the salt content if substituting salted butter or relying heavily on seasoned seafood stocks. Always taste the reduced sauce before seasoning the final dish.
- Residual heat will continue to cook the prawns even after you pull the pan off the stove. For the most tender bite, aim to stop the cooking process a fraction of a degree before you think they are fully done.
Storage
Refrigerator: 2 days — Store in an airtight container. The cream sauce may thicken significantly when chilled.
Reheating: Reheat very gently on the stovetop over low heat, adding a splash of water or cream to re-emulsify the sauce. Do not boil.
