Creamy Garlic Prawns with Lemon Rice

 Marinade for shrimp:


1 lb. large shrimp, raw with tails on

1 garlic clove, minced

2 tablespoons extra virgin olive oil

½ teaspoon salt

¼ teaspoon pepper


1 tablespoon butter for cooking shrimp


Creamy Garlic Sauce

2 cloves of garlic, minced

1 tablespoon butter

¼ cup Pruett Farms Wine Chardonnay

¼ cup veggie or chicken stock

1 cup heavy cream

½ cup grated parmesan cheese

2 tablespoons green onions, chopped

2 tablespoon parsley, chopped


In a mixing bowl, place shrimp, garlic, oil, salt and pepper.  Mix to coat the shrimp and set in the refrigerator covered for 20 minutes (no longer).


Melt 1 tablespoon butter in a skillet over medium high heat.  Add the shrimp to the skillet and cook for 1 minute on each side, then move the shrimp to a plate.  The shrimp are not fully cooked yet.


To make the cream sauce, add the butter to the skillet on medium high heat.  Once the butter has melted add the garlic.  Saute for 1 minute.  Add the white wine.  Bring to a simmer and allow the wine to reduce by half.


Add the veggie or chicken stock and continue to cook until the liquid has reduced and is mostly gone.  


Add the heavy cream and simmer until it slightly thickens.  This will take 2-3 minutes.


Stir in the parmesan cheese and add the shrimp back into the skillet with the cream. Adjust the seasoning as needed.  Sprinkle with the green onions and parsley.  Serve over lemon rice.






Lemon Rice


1 ½ cups long grain white rice

2 cups chicken stock

¾ cup water

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon salt

1 tablespoon chopped parsley


Using a fine mesh sieve, rinse the rice under cool water until the water runs clear.


Add the rice, stock, water, lemon juice, zest and salt to a medium sized saucepan. Stir to combine.


Bring to a boil over high heat, cover with the lid and turn heat to a simmer.  Cook until the rice is tender and the liquid is absorbed.  This will take 16-18 minutes.


Let stand for 5 minutes.  Uncover and fluff rice.  Add parsley and stir. Serve with creamy garlic prawns.




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