Shrimp Bretto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 kg green medium king prawns (shrimp)
• 300 ml thickened cream
• 1/4 cup dry wine
• 1/3 cup grated parmesan cheese
• 1/3 cup chopped fresh parsley
• 1 medium onion, chopped
• 6 cloves garlic, finely chopped
• 3 teaspoons curry powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• butter

Recipe

• 1 peel and devein prawns leaving tail on.
• 2 place prawn shells, heads etc in a small pot, cover with water and bring to a simmer adding a small amount of salt.
• 3 simmer for about 10mins, strain stock into a measuring cup etc and set aside.
• 4 in a large saucepan, melt a little butter over a medium heat and gently sautee the onions and 3 cloves of garlick.
• 5 when the onions are soft, deglaze the pan with the wine, add about 1 cup of the stock and 1/2 of the cream.
• 6 bring the cream to a simmer and stir in the curry powder, parmesan cheese, chopped parsley and cayenne pepper.
• 7 after a few minutes, add the rest of the cream.
• 8 i like to let this sauce simmer for at least 15 minutes to get all the flavour through.
• 9 in a seperate saucepan, preferably a skillet, melt some butter over a high heat and sautee the remaining garlick and then add the prawns, cooking until they turn pink.
• 10 (dont overcook) when the prawns are cooked, pour the sauce into the skillet and mix through.
• 11 top the prawns and sauce with a little parmesan, parsley and paprika.
• 12 serve immediately in the hot skillet from the table with plenty of crusty bread to soak up the sauce.