Butter prawns

4 servings

40 minutes

Shrimp in creamy sauce is a delicate and refined dish that embodies a harmony of flavors. Inspired by European gastronomic traditions, this recipe combines the juiciness of royal shrimp with a velvety cream sauce enriched with hints of curry, lemon zest, and a light spiciness from chili pepper. Legend has it that such dishes emerged from the quest for the perfect balance between seafood and creamy texture, creating an unforgettable taste. Shrimp prepared using this recipe have a golden crispy crust immersed in a tender and aromatic sauce that perfectly complements the marine flavor. This dish is ideal for a festive dinner or a cozy evening, where each bite transports you to a world of gastronomic delight.

Energy value per serving

• Calories: 570.2
• Proteins: 48.8g
• Fats: 32.7g
• Carbohydrates: 20g

Ingredients

• King Prawns: 1 kg
• Corn flour: 50 g
• Vegetable oil: 250 ml
• Butter: 100 g
• Cream 30%: 100 g
• Sugar: 3 tsp
• Curry leaves: 6 pc
• Chili pepper: 1 pc
• Salt: to taste
• Ground black pepper: 1 tsp
• Ground cinnamon: pinch
• Lemon zest: 1 pc

Cooking steps

1. Clean the shrimp from the shell, leaving only the tail, make a cut along the back of each shrimp and remove the intestine. Mix flour with salt and pepper, coat the shrimp with this mixture and mix well until the mixture sticks to the shrimp (you can add a little vegetable oil for better adhesion). Pour vegetable oil into a deep pan or wok, heat well over high heat, add a couple of curry leaves, and fry the shrimp until golden. Place the shrimp in a separate dish.

   Required ingredients:

   • King Prawns: 1 kg
   • Corn flour: 50 g
   • Salt:  to taste
   • Ground black pepper: 1 teaspoon
   • Vegetable oil: 250 ml
   • Curry leaves: 6 pieces

2. Melt butter in a pan over low heat, add curry leaves, finely chopped chili pepper, sugar, salt, pepper, cinnamon, and grated lemon zest. After the sugar dissolves, add cream. The sauce should be like sour cream (if too thin – add a bit of corn flour while stirring constantly).

   Required ingredients:

   • Butter: 100 g
   • Curry leaves: 6 pieces
   • Chili pepper: 1 piece
   • Sugar: 3 teaspoons
   • Salt:  to taste
   • Ground black pepper: 1 teaspoon
   • Ground cinnamon:  pinch
   • Lemon zest: 1 piece
   • Cream 30%: 100 g
   • Corn flour: 50 g

3. Pour the shrimp into the sauce, mix well, remove from heat, and place in a small dish to prevent the sauce from dripping off the shrimp (although, if the sauce is made correctly, it shouldn't drip). The finished shrimp can be drizzled with lemon juice.

   Required ingredients:

   • King Prawns: 1 kg