Description
Creamy Garlic Shrimp Over Mashed Potatoes is a luxurious comfort food classic featuring juicy, garlic-marinated prawns cooked in a luscious creamy garlic sauce with parmesan and parsley, served over a bed of smooth mashed potatoes to soak up every bit of the rich, flavorful sauce.
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 (to add 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 (optional, or more chicken stock)
- 1/2 cup low sodium chicken or vegetable stock/broth
- 1 cup heavy/thickened cream
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp parsley, finely chopped
Instructions
- Marinate Prawns: Place the peeled prawns, finely minced garlic, olive oil, and black pepper in a bowl. Toss everything together to coat the prawns evenly. Set aside to marinate for 20 minutes if time permits, but do not exceed this time. Add salt only just before you begin cooking.
- Cook Prawns: In a large skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Cook half of the prawns for 1 minute on each side until they turn opaque and are just cooked through, then remove from the skillet. Repeat with the remaining prawns. Scrape out any excess garlic left in the pan and add it to the cooked prawns for extra flavor.
- Make Creamy Garlic Sauce: Using the same skillet, add another tablespoon of butter and melt over medium heat. Add the minced garlic and stir for about 30 seconds until it turns light golden and fragrant. Pour in the white wine and increase heat to high. Let it simmer for about 1 minute, stirring to deglaze the pan and dissolve flavorful browned bits. Add the chicken or vegetable stock and reduce the liquid until mostly evaporated, leaving a thin layer on the skillet base.
- Finish Sauce: Pour in the heavy cream and reduce heat to medium. Simmer gently for 2 minutes until the sauce thickens slightly. Stir in the freshly grated parmesan cheese until melted and combined. Return the cooked prawns to the skillet, mixing them into the sauce. Taste and adjust salt and black pepper as needed.
- Serve: Spoon the creamy garlic shrimp over a bed of mashed potatoes or your preferred starch to catch all the luscious sauce. Sprinkle with finely chopped parsley for a fresh finish.
Notes
- Prawns/Shrimp: The weight given is for peeled prawns. If using whole prawns, purchase about 1 kg to compensate for shells and heads. Large prawns yield the best texture and juiciness and are easier to handle.
- Wine is optional but adds depth and helps deglaze the pan, capturing all the tasty browned bits into the sauce. Use dry white wines like Sauvignon Blanc or Pinot Gris.
- Always grate your own parmesan cheese for this recipe because pre-grated cheese does not melt properly. Lightly pack the grated cheese when measuring to get the correct amount.
- Leftovers: Store cooked prawns for up to 3 days in the fridge. Reheat gently in the microwave at low heat for 2-3 minutes, stirring occasionally to avoid overcooking.
- Nutrition data assumes full consumption of the sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 490
- Sugar: 1g
- Sodium: 1499mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 423mg