Creamy garlic prawns with pernod
Preparation: 12 minutes
Cooking: 18 minutes
You will need:
1 tbsp olive oil
8 garlic cloves, minced
32 frozen raw prawn cutlets, thawed (see tip)
1/3 cup pernod (from liquor stores)
1/3 cup dry white wine
3 tsp chicken stock paste
2/3 cup cream
250g snow peas, de-stringed
100g baby spinach leaves
1 tsp finely chopped tarragon
Cracked black pepper
Crusty bread, to serve
Ready to go:
Step 1: Heat butter, olive oil and garlic in a large frying pan over medium heat. Cook for 2 minutes to infuse flavours without colouring garlic.
Step 2: Increase heat to high. Add prawns to pan and cook for 1 minute on each side to par-cook. Remove from pan.
Step 3: Add pernod and wine to pan juices and cook to reduce for 2 minutes.
Step 4: Add chicken stock paste and cream and boil for 2–3 minutes until sauce is slightly thickened.
Step 5: Stir through snow peas and cook for 2 minutes. Return prawns to the pan with spinach and tarragon. Cook for 1–2 minutes, until spinach has wilted and prawns are cooked through. Season with salt and pepper.
Step 6: Serve prawns in creamy sauce with crusty bread on the side.
TIP: If you’d like to use fresh prawns, prepare them by removing the head, legs and shell and slit them open along the back. Devein and flatten to butterfly.