FYFrom Yiayia's FridgePrivate cookbook
Cookbook image from PDF page 48

Sides

Garlic Prawns

Γαρίδες Σκόρδου

Serves 8 peoplePrep 20 minutesCook 35 minutesPDF p. 48

Jim’s garlic prawns are the hallmark of a special occasion in the Demetriou household. They say good things take time, and that’s certainly the case for this recipe, which Jim has slowly perfected over the years. A dish often reserved for birthdays, Easter or Christmas, this tomatoey, garlicky prawn goodness provides a twist to the more traditional white sauce recipe and can be enjoyed alone or on a bed of rice. The below recipe is for an entree-sized serving for eight people. If you want to cook it as a main, just double the ingredients.

Main

Ingredients

  • 1kg Green prawns, King prawns
  • or Tiger prawns
  • ½ teaspoon salt
  • 70g of butter
  • 3 cloves diced garlic
  • 700g passata
  • 375ml cooking cream
  • ¾ tablespoon seasoned pepper,
  • or cracked black pepper

Method

  1. Peel the prawns, keeping the heads with the shells and the flesh separate
  2. Fill a large pot with water and salt, and bring to boil over a high heat
  3. Place prawn heads and shells into boiling water and boil for 20-40 mins to make a concentrated stock
  4. Strain the stock into a container and set aside — you will only use about 100ml of this for this recipe. Discard the heads and shells
  5. In large pan over a medium heat, melt butter taking care not to burn or brown it
  6. Add garlic to the butter and turn heat down to low, cooking until translucent
  7. Add passata and pepper and stir until all is well combined, turn the heat up to medium
  8. Once the paste starts to bubble and thicken, add in about 100ml of the prawn head and shell stock and continue to stir until the sauce begins to thicken. Turn heat up to high, and stir continuously. It should be more than a simmer but not curdling. Cook for about 1 minute
  9. Add cream and seasoned pepper to the pan and stir to combine. Cook for 2-3 minutes to thicken
  10. Add in the peeled prawns, ensuring the sauce covers about half of the height of the prawns. Do not stir — instead flip prawns when partially cooked and remove prawns from the pan when they're still translucent in centre. You don't want to overcook them and ruin their texture. Take the prawns out and set aside
  11. Keep continuously stiring the sauce on high heat. Once your sauce has reached a creamy, thick consistency, re-add in the prawns and toss to cover with sauce. Don’t forget to taste your sauce — if it needs any salt, just add a very small sprinkle. Count your prawns to make ensure everyone gets an even amount of prawns as not to pick favourites when serving