Prawn in creamy garlic butter sauce with tomato compit and Himalayan spinach. In original recipe sundried tomatoes and baby spinach has been used. I did not have sun dried tomato so replaced it with garlic herbed roasted tomato somewhat similar to tomato compit himalayan spinach. It did wonders to the flavor and taste. Himalayan spinach are different in shape. These are very tender and sweet in taste. The final outcome was extremely delicious and licked the bowl as if there was nothing served in it.
Yield / Serves
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Medium sized prawns â€“ 150 gms/12 to 14 pieces
Baby Spinach leaves- 150 gms
Half & Half fresh cream & full cream milk- 1 cup
Sundried tomatoes/ tomato compit- Â¼ cup
Grated Parmesan cheese- 1/4th cup
Dry herbs of your choice- 1 tspn(oregano, black pepper or mix Italian herbs)
Chopped garlic- 2 tblspn
Chopped white/spring onion- 1 tblspn
Butter- 50 gms
Olive oil- 1 tspn
Clean the prawns, de vein and rinse in running water.
Heat a pan. Pour little olive oil and half of butter. Olive oil to put first. It saves butter from burning.
Add half of chopped garlic. Sautee and add the prawns. Fry till it is cooked and becomes lightly pink. Transfer in a bowl.
Add balance oil & butter. Add garlic. Sautee then add chopped onion. Sautee till translucent. Add tomatoes. Stir fry for 2mins.
Give a nice stir and add cream and milk . Bring to boil. Cook everything together and keep stirring otherwise it will get curdled.
Add Parmesan cheese. Give a nice stir Cook for 1 min.
Add spinach and cook till the spinach is wilted.
Switch off the stove. Add dry herbs.
Serve hot with choice of bread loaf. Could be pored over a pasta.
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