Bacon Prawn Tails in Creamy Garlic Sauce. Here is how you cook that. Think about this combination; we have garlic, butter, bacon, and shrimp. Plus heavy cream and parmesan cheese.
You can use shrimp with tails left on or removed — it's completely your choice.
Pour in heavy cream, half and half or evaporated milk for your cream base.
Taste test the sauce and adjust salt and pepper, if needed.
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, bacon prawn tails in creamy garlic sauce. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Here is how you cook that. Think about this combination; we have garlic, butter, bacon, and shrimp. Plus heavy cream and parmesan cheese.
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To begin with this particular recipe, we have to first prepare a few components. You can cook bacon prawn tails in creamy garlic sauce using 8 ingredients and 3 steps. Here is how you can achieve it.
Ingredients for Bacon Prawn Tails in Creamy Garlic Sauce:
- Give 250 g streaky bacon cut.
- Give 3 cloves - bacon minced.
- Prepare 400 g of prawn tails.
- Prepare 2 cups of mushrooms chopped.
- Give 1/4 cup - white wine (optional).
- You need 1 cup - cream.
- Provide 2 of tblsp chopped parsley.
- You need Squeeze of lemon.
If your bacon is very salty, you will not need to add salt, just pepper. Stuff each shrimp with crabmeat mixture. I use a small cookie scoop to measure and help form the stuffing. Wrap shrimp in bacon and place seam side down onto baking sheet.
Bacon Prawn Tails in Creamy Garlic Sauce steps:
- On medium heat fry bacon till crispy and remove. Add mince garlic and prawn tails and fry for 1 minute. Remove and place with bacon..
- Add mushrooms and add wine and cook in high for 3 minutes..
- Reduce heat to a simmer. Add cream and bring to a slow simmer. Rerun bacon and shrimp. Garnish with parsley and squeeze lemon. Season with salt and pepper..
Place on a baking pan and cook. Serve with steamed rice and basil cream sauce, if desired. Cook the garlic in the bacon oil (fat), keep stirring until just brown. Watch it carefully to avoid over-toasting; burned garlic can make the sauce bitter. Scoop out more than half of the browned garlic and add it again once the cream and milk are simmering.
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