Ireland > Seafood > Killary Prawns in Garlic-Basil Cream >
Killary Prawns in Garlic-Basil Cream
2 TBS clarified butter
2-1/4 LBS Killary or other large prawns, peeled & deveined
3 garlic cloves, crushed
12 fresh basil leaves
1-1/2 C heavy (whipping) cream
In a large sauté pan or skillet over medium heat, warm enough clarified butter to coat bottom of the pan. Sauté the prawns until pink and opaque, about three to four minutes. Stir in the remaining ingredients and cook to reduce the liquid until it lightly coats the back of a spoon. Serve at once. Recipe makes enough for six people.
*Recipe Source: Menus & Music and Rosleague Manor Hotel in Clifden, County Galway, Ireland.
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