Prawns in garlic cream

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4.7 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g large shrimps (raw,
  • 7-10 Tbsp peeled; frozen or fresh)
  • 200-250 g Long grain rice
  • 7-10 Tbsp salt, white pepper
  • 150 g frozen peas
  • 1 medium onion
  • 2-3 Garlic cloves
  • 2 TABLESPOONS Oil
  • 250 g Whipped cream
  • 2-3 TABLESPOONS Pernod (aniseed brandy)
  • 1 TEASPOON Vegetable broth (instant)
  • 1 TABLESPOON sauce thickener
  • 1 TABLESPOON Lemon juice
  • 7-10 Tbsp Chervil

Directions

  1. 1

    Defrost the frozen shrimps. In the meantime, put rice in approx. 400 ml boiling salted water, cover and let it swell at low heat for 18-20 minutes. Cook the frozen peas for about 5 minutes

  2. 2

    Rinse the prawns and pat dry. Peel and chop onion and garlic

  3. 3

    Fry the prawns in the hot oil all around for about 4 minutes. Season with salt and pepper and remove

  4. 4

    Sauté onion and garlic in the frying fat. Deglaze with 1/8 l water, stir in cream and Pernod. Bring to the boil, stir in stock and let it boil down a little. If necessary, thicken with sauce thickener. Season sauce with salt, pepper and lemon juice. Heat prawns in it. Arrange everything and garnish with chervil if necessary

Nutrition Facts

KCAL
530 kcal
CARBS
49 g
FATS
26 g
PROTEINS
19 g

Categories & Tags

Main DishesSeafoodFish