Description
Creamy Garlic Shrimp Over Mashed Potatoes is a luxurious comfort food classic featuring large, marinated prawns cooked in a rich garlic cream sauce with parmesan and white wine, served over fluffy mashed potatoes for a satisfying and elegant meal.
Ingredients
Units
Scale
Garlic Marinated Prawns
- 500g / 1lb peeled large/jumbo prawns/shrimp
- 1 garlic clove, finely minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt (added just before cooking)
Cooking Prawns
- 15g / 1 tbsp unsalted butter
Creamy Garlic Sauce
- 2 garlic cloves, finely minced
- 15g / 1 tbsp unsalted butter
- 1/4 cup dry white wine (or more chicken stock)
- 1/2 cup low sodium chicken or vegetable stock/broth
- 1 cup heavy/thickened cream
- 1/2 cup finely grated parmesan cheese
- 2 tbsp fresh parsley, finely chopped
Instructions
- Marinate Prawns: In a bowl, combine peeled prawns, minced garlic, olive oil, and black pepper. Toss well to coat and set aside for 20 minutes if time permits, but no longer. Add salt just before cooking.
- Cook Prawns: Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add half of the prawns and cook for 1 minute on each side until just cooked through, then remove. Repeat with the remaining prawns. Remove prawns from skillet and scrape out excess garlic from the pan to add back to the cooked prawns.
- Prepare Creamy Garlic Sauce: In the same skillet, add 1 tablespoon butter and melt over medium heat. Add the minced garlic and sauté for about 30 seconds until light golden and fragrant.
- Deglaze Pan: Pour in the white wine and increase the heat to high. Bring to a simmer while stirring, allowing the golden bits on the pan to dissolve. Cook for about 1 minute until most of the wine has evaporated and the winey smell is gone.
- Reduce Stock: Add the chicken stock and continue to reduce the liquid until nearly all has evaporated and only a thin layer remains coating the pan.
- Simmer with Cream: Lower heat to medium and stir in the heavy cream. Simmer gently for 2 minutes until the sauce has thickened slightly.
- Add Cheese and Prawns: Stir in the freshly grated parmesan cheese until melted. Return the cooked prawns and garlic back to the skillet and mix gently to coat in the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Sprinkle the dish with finely chopped fresh parsley and serve immediately over creamy mashed potatoes or a preferred side to soak up the delicious sauce.
Notes
- Use peeled prawns weighing 500g; if using whole prawns, about 1kg is needed due to loss from shells and heads. Thaw frozen prawns overnight in the fridge if necessary, pat dry before marinating.
- Large prawns are preferred as they hold up better during cooking and stay juicy.
- White wine is optional but adds depth and helps deglaze the pan. Use dry wines like sauvignon blanc or pinot gris.
- Use freshly grated parmesan cheese for best melting and flavor. Pre-grated parmesan does not melt well in sauces.
- Cooked prawns and sauce can be stored for up to 3 days refrigerated. Reheat gently on low heat or in the microwave, stirring occasionally to avoid overcooking prawns.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 1g
- Sodium: 1499mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 423mg
