This is a long standing favourite in our house. In Australia we are blessed with some of the best seafood in the world, and I have been blessed to grow up with a professional fisherman who has spoilt me with the freshest and best of the catch.
For this recipe I like to use cooked prawns - as I like them to have their stand-out prawn flavour, married to the sauce, not overpowered by it.
A note about buying seafood, and in particular, prawns.
When passing the seafood shop it should smell of clean ocean air - if it smells overpoweringly fishy, some, if not all of their product is lacking in freshness.
Fish and prawns should look moist and shiny - paying particular attention to the eyes. Here is an example of fresh prawns.
For this recipe I like to use cooked prawns - as I like them to have their stand-out prawn flavour, married to the sauce, not overpowered by it.
A note about buying seafood, and in particular, prawns.
When passing the seafood shop it should smell of clean ocean air - if it smells overpoweringly fishy, some, if not all of their product is lacking in freshness.
Fish and prawns should look moist and shiny - paying particular attention to the eyes. Here is an example of fresh prawns.
The beautiful colour, the shiny eyes! and here is the same bunch, peeled:
Last, but definitely not least, the finished product: Garlic Prawns on Toast! These are great served with rice, or with a nice juicy steak - Surf n Turf - but as a quick and easy Friday night treat, they are delicious on toast, using the toast to soak up the deliciously decadent garlic cream.
Here's the recipe!
Ingredients
250 ml cream
How to?
Place the cream, garlic, salt, pepper and sugar into a fry-pan, stir to combine. Heat over a medium temperature until the sauce has thickened, add prawn and heat through, serve! I like to sprinkle with sliced spring onions - to give a fresh twang!
Serves 2
Ingredients
- 600 g prawns, peeled and de-veined
250 ml cream
- 2 - 3 cloves garlic, crushed
- salt and pepper
- 1/2 teaspoon sugar
How to?
Place the cream, garlic, salt, pepper and sugar into a fry-pan, stir to combine. Heat over a medium temperature until the sauce has thickened, add prawn and heat through, serve! I like to sprinkle with sliced spring onions - to give a fresh twang!
Serves 2