FODMAP — Modify

Use garlic-infused oil, lactose-free cream, and onion and garlic-free stock.

Ingredients §

Garlic-marinated prawns §

• 500 g / 1 lb peeled prawns/shrimp, large/jumbo best
• 1 garlic clove, finely minced
• 1 tbsp olive oil
• ½ tsp black pepper
• ½ tsp salt

Cooking prawns §

• 15 g / 1 tbsp unsalted butter

Creamy garlic sauce §

• 2 garlic cloves, finely minced
• 15 g / 1 tbsp unsalted butter
• ¼ cup dry white wine (or more chicken stock)
• ½ cup chicken or vegetable stock, low sodium
• 1 cup heavy/thickened cream
• ½ cup parmesan, finely grated (grate your own)
• 2 tbsp parsley, finely chopped

Method §

Marinate the prawns §

1. Place the prawns, garlic, oil, and pepper in a bowl. Toss to coat. Set aside for 20 minutes if time permits — no longer.
2. Stir through the salt just prior to cooking.

Cook the prawns §

1. Melt 15 g / 1 tbsp butter in a large skillet over medium-high heat.
2. Add half the prawns and cook for 1 minute on each side, then remove.
3. Repeat with the remaining prawns (you shouldn’t need more butter), then remove.
4. Scrape any excess garlic from the pan and add to the cooked prawns.

Build the sauce §

1. Add the butter to the skillet and let it melt. Add the garlic and stir for 30 seconds or until light golden.
2. Add the white wine and turn the heat to high. Bring to a simmer, scraping the base of the pan to dissolve the golden bits. Cook 1 minute or until it mostly evaporates and the winey smell is gone.
3. Add the chicken stock and reduce until mostly gone — just a thin layer remains on the base.
4. Add the cream and simmer on medium for 2 minutes until reduced and slightly thickened.
5. Stir through the parmesan, then return the prawns. Taste and adjust salt and pepper.

Serve §

Serve sprinkled with parsley over mashed potato or something to soak up the sauce.

Prawns

Quoted weight is peeled — if using whole prawns, you’ll need ~1 kg (lose half in shells/heads). If using thawed, thaw overnight in a colander over a bowl in the fridge, then pat dry. Large prawns are easier to turn and stay plumper.

Wine

Optional but adds depth and helps deglaze. Sauvignon blanc or pinot gris work well. Avoid overly fruity (some rieslings) or too woody (some chardonnays).

Parmesan

Grate your own — pre-grated doesn’t melt properly. Freshly grated is aerated, so pack the cup down lightly when measuring (50 g freshly grated ≈ ½ cup packed).

Leftovers

Keep up to 3 days. Reheat gently on low in the microwave for 2–3 minutes, stirring once or twice. Be careful not to overcook the prawns.

Pairs with §

• Quick Focaccia in One Hour — tear-and-dip bread for the cream sauce