Prep 40 mins
Cook 10 mins
A variation of prawns in white wine sauce. Decided to experiment with leftover vodka from a Xmas party, and they were gobbled up pretty soon enough!
- 500 g prawns
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 5 tablespoons vodka
- 1 tablespoon butter
- 4 garlic cloves
- 1 tablespoon fresh coriander
- 1⁄4 cup cream
- Clean and remove shells from prawns.
- Marinate prawns with salt, pepper and vodka for at least 30 minute.
- Heat butter in pan. Add garlic and fry till fragrant.
- Add prawns and marinate. Add more vodka according to your preference until they have been somewhat soaked by the prawns.
- Add 1/4 cup cream to pan.
- Stir in coriander and serve hot.
Quick and tasty, I liked that the cream sauce wasn't too heavy. I was out of cilantro so used fresh basil and a little pesto and some red pepper flakes for some zing. Made for PAC Fall 2012
5 Stars, this was delish (oh, was there vodka in that "dissh"?), DH dubbed this along with Simply Sautéed Vegetables #293230 and white rice as the newest member of our regular rotation. Used Tanqueray, and expected not to taste what is supposed to be a tasteless liquor, but definitely noticed its effect on us after eating 2 portions apiece along with a glass of wine. The pepper definitely added some "in-your-face" flavor. Served the shrimp over rather unadorned sauteed onions, garlic, mushrooms and green beans which were atop white rice. The directions could be more specific as to the desired temperature at which to cook, the approximate length of time to fry the garlic, and to cook the prawns (I cooked until pink) and how long to heat after the cream was added. Note: I found out that coriander is also known as cilantro. Thanks for posting, could hardly wait to try this recipe! Made for Fall 2008 Pick-a-Chef.
I think this is my new favorite way of serving prawns. Didn't and won't change a thing.