Creamy Garlic Prawns, a Quick Skillet Shrimp Dinner

Busy nights call for fast methods. Creamy Garlic Prawns, a Quick Skillet Shrimp Dinner relies on a quick high-heat sear and a rapid pan reduction. You start with 1 lb (500 g) of peeled prawns and finish with tender seafood coated in melted parmesan and garlic.

Prawn selection and prep

Keep in mind that whole prawns will yield roughly half their starting weight once you remove the shells. If your seafood is frozen, just let it sit in the refrigerator overnight inside a colander positioned over a bowl to catch the draining water. Make sure to pat the pieces completely dry before tossing them into the Prawn Marinade. Opting for large or jumbo sizes guarantees perfectly juicy, plump bites that are much simpler to turn in your skillet.

Mixing the Prawn Marinade

Toss the seafood with minced garlic, oil, and black pepper. Keep the mixture on the counter for exactly 20 minutes. The tender meat will turn mushy if you leave it any longer. You must wait to stir in the salt until right before you drop the Prawns into the skillet.

Cooking in batches

You need a hot pan to get a good sear without cooking the seafood all the way through. Melt butter over medium-high heat. Cook the seafood in two separate batches for one minute on each side. A crowded pan traps steam and gives the Prawns a rubbery texture.

Take the first batch out of the pan. Pull out any browned garlic pieces and drop them onto the resting seafood. This step keeps the small garlic bits from burning while the second batch cooks.

Building the Cream Sauce

The pan holds browned butter and seafood juices. Drop in more butter and garlic. Toss it for 30 seconds until golden. Turn the heat to high.

Splash 0.25 cup of dry white wine into your hot skillet to dissolve the browned spots left behind. A crisp, dry white like an unoaked chardonnay or pinot grigio works wonderfully, provided you stay away from heavily woody or overtly fruity profiles. Let the pan bubble intensely for one minute so the sharp alcohol scent evaporates completely. Next, pour in 0.5 cup of low-sodium chicken or vegetable stock. Reaching for a reduced-sodium broth ensures the final dish will not taste overly salty after it reduces. Allow the liquid to boil rapidly until you see just a shallow film coating the bottom, which concentrates the savory flavor and speeds up the thickening process.

Lower the heat to medium and pour in the heavy cream. You can substitute low-fat cream or evaporated milk, but heavy cream thickens much faster as you build the Cream Sauce. Simmer the liquid for two minutes.

Stir in the freshly grated parmesan. Store-bought grated cheese contains anti-caking powder and will refuse to melt smoothly. You get a thicker sauce and a savory taste when you grate your own cheese from a block. Grated parmesan traps a lot of air, so half a cup (50 g) of lightly packed cheese is all you need.

Serving sides

Return the rested seafood to the pan just long enough to warm up. Do not let it boil or the meat will overcook. Spoon the finished seafood over your choice of side. Good options to soak up the sauce include:

• Mashed potatoes or mashed sweet potatoes.
• Plain or seasoned rice.
• Soft white rolls to wipe the plates clean.

For a lighter accompaniment, pair the meal with leafy greens dressed in a basic vinaigrette. Finish the dish by scattering a sprinkle of fresh parsley over the warm plates.

Storing and reheating leftovers

Put leftover portions in a sealed container and keep them in the refrigerator for up to three days. Microwave the seafood gently on low heat for two to three minutes. Stir the container halfway through the time so the meat heats evenly without turning tough.