Creamy Tiger Prawn Appetizers

There is a wonderful restaurant in Oakdale California that Hubby and I enjoy for “special” dining. It shares a parking lot with the community center and public pool, just across the street from some sort of factory. At first blush, you might not bother. People show up for an elegant Italian supper wearing flip-flops and short. We aren’t talking black-tie atmosphere by any stretch, although both the food and service are top notch.

On a recent visit, we ordered their Gamberetto Scampette appetizer. According to the menu, Gamberetto Scampette are Black tiger prawns sautéed in a homemade scampi sauce with roasted toastettes brushed with olive oil. Doesn’t that sound yummy? Translation, Prawns in a cream-garlic sauce with toasted baguette slices. Long after the prawns have disappeared from the plate, you will be soaking up the cream sauce with the toasted baguettes.  One taste, and it was like floating up to an only in your dreams dining Heaven. Oh me, oh my. Long after the last prawn was gone and the baguettes eaten, I continued to dip my fork in the sauce, letting the flavors linger on my tongue. A definite scampi sauce, heavy on the cream and butter with fresh garlic.

Hubby thinks it’s a little strange how I can taste something in a restaurant, break down the components and recreate it at home. That’s part of why I carry a small note pad with me when we are traveling, to jot down flavors and textures and smells. Whenever I can, I try to talk with the chef. Some are willing to open up, but not all. That’s when I have to rely on my own senses.

Creamy Tiger Prawn Appetizers
1/2 lb Black Tiger Prawns (8 large from a 16-count bag)
3 Garlic Cloves, minced
1/2 tablespoon Olive Oil
Kosher Salt to taste
White Pepper to taste
2 tablespoons Butter
1/4 cup White Wine
3/4 cup Heavy Cream
1/4 cup Parmesan Cheese, grated
1 tablespoon Italian Parsley, chopped
Roasted Baguette Slices, if desired for serving

Peel and devein prawns. These prawns can be served with or without their tails, it’s all a matter of personal style. Pat dry and set aside.

Peel and finely mince garlic cloves. Set aside until ready to use.

Heat oil a large skillet over medium-high heat. Season prawns with salt and pepper and sauté for about 2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Melt the butter in the now empty skillet. Sauté garlic until fragrant (about 30 seconds). Add the white wine; allow to reduce to half while scraping any bits off of the bottom of the pan, about 2 minutes.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer. Season with salt and pepper to your taste.

Add the Parmesan cheese and allow sauce to simmer just long enough for the cheese to melt and the sauce to thicken. Stir to blend smoothly.

As the sauce thickens, chop the parsley and set aside.

Once the sauce is ready, add the prawns back into the skillet. Taste test sauce and adjust salt and pepper, if needed. Simmer until the prawns are warmed through.

If desired, slice baguette. Brush with olive oil, roast until warm on a baking sheet in a moderate oven.

To serve, ladle sauce on a rimmed serving plate or shallow bowl. Arrange shrimp on top of the sauce. Garnish with the chopped parsley. Place warmed baguettes around the edge of the platter and serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen