Browned Butter Garlic Prawns with Cauliflower Puree
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
567 kcal
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Course
Main Course, Lunch
Browned Butter Garlic Prawns with Cauliflower Puree
Description
This dish begins by marinating peeled large prawns with crushed garlic, olive oil, salt, and pepper, which infuses flavor before cooking. The cauliflower puree is made by boiling cauliflower florets until very tender, then blending them with butter and milk to achieve a smooth, creamy consistency seasoned with salt and black pepper.
The browned butter and garlic component is prepared by melting butter with smashed garlic cloves over medium heat until the butter foams and turns golden brown, developing a nutty aroma and brown specks, which are carefully separated from the garlic pieces. The browned butter is then combined with the garlic for a rich sauce to drizzle over the prawns.
The prawns are cooked separately after marination, maintaining a juicy texture. The cauliflower puree serves as a gentle backdrop to the flavorful prawns enhanced with browned garlic butter, while fresh chopped parsley adds brightness to the presentation and flavor profile.
Using smashed (not minced) garlic cloves prevents bitterness from burned garlic, and some of the browned butter is discarded to control richness. The recipe offers a balanced combination of seafood, vegetable puree, and a butter-based sauce, ideal for an elegant meal.
Ingredients
Garlic Prawns
- 10 oz / 300 g prawn 12 to 14 large prawns) (about 500g whole unpeeled prawns, peeled
- 2 cloves garlic , crushed
- 2 tbsp olive oil
- salt
- black pepper
- 3 tbsp white wine
Browned Butter
- 3 tbsp butter salted
- 2 garlic smashed (Note 1, cloves
Cauliflower Puree
- 1/2 cauliflower broken into florets, medium
- 1 to 3 tbsp butter (or to taste)
- 1/3 to 2/3 cup milk
- salt
- black pepper
To Serve
- parsley , finely chopped
Instructions
- Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently. Set aside for 10 minutes.
- Cauliflower Puree: Cook the cauliflower in boiling water until soft - about 10 minutes. Drain and allow to cool slightly. Transfer cauliflower to a blender or food processor, add butter, 1/3 cup of milk, salt and pepper. Puree until smooth, using extra milk to get the texture to your liking. Leave in the blender with the lid on to keep warm.
Browned Butter
- Place the butter and garlic in a small silver saucepan or small silver fry pan over medium heat. After a few minutes, the butter will start to foam. Then it will begin to turn brown, begin to smell nutty and little brown flecks will appear.
- When the garlic is a golden brown colour, transfer to a small bowl (I pick them out with chopsticks).
- When the butter turns a golden brown colour, remove from the stove. Carefully pour the butter into the bowl with the garlic, leaving the brown specks in the saucepan (they are a bit bitter). You should have about 2 tbsp of browned butter.
Cook Prawns
- Heat a skillet over high heat (no oil). Add the prawns and cook for 50 seconds or until the underside has just a hint of golden brown. Turn and cook the other side for 30 seconds, then add the wine and cook for another 30 seconds or until the wine has evaporated.
To Serve
- Spread about 1 cup of Cauliflower Puree onto a plate. Top with half the prawns, drizzle with browned butter and sprinkle with parsley.
Notes
- Smash garlic cloves rather than mincing to avoid bitterness from burning; smashing also makes peeling easier.
- Discard some of the browned butter to manage richness; the recipe accounts for this in nutritional info.
- The cauliflower puree thickness can be adjusted with milk to desired texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Serving | 525g | |
| Calories | 567cal | 28% |
| Carbohydrates | 21.2g | 7% |
| Protein | 41.8g | 84% |
| Fat | 34.7g | 53% |
| Saturated Fat | 14.2g | 71% |
| Cholesterol | 365mg | 122% |
| Sodium | 593mg | 25% |
| Potassium | 1155mg | 25% |
| Fiber | 6.4g | 26% |
| Sugar | 9.4g | 19% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 161.7mg | 180% |
| Calcium | 280mg | 28% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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