Lemon-Garlic Prawns W/ Parmigiano-Reggiano Cream Sauce

Name: Lemon-Garlic Prawns W/ Parmigiano-Reggiano Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 prawns
Ingredients: 1/4 cup extra virgin olive oil; 1/4 cup fresh lemon juice; 1 teaspoon finely minced lemon zest; 3 garlic cloves, minced; 16 prawns or 16 large shrimp, shelled and deveined; 1 lb French haricots vert or 1 lb green beans, blanched; salt; fresh ground black pepper; 2 cups dry white wine; 2 shallots, minced; 2 cups chicken stock; 2 cups heavy cream; 2/3 cup grated parmigiano-reggiano cheese; salt; fresh ground white pepper

Submitted by Sandi From CA

"Hoooo, BABY! Pure self-indulgence! Time does not include 1+ hour marination."

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Ready In:: 25mins
Ingredients:: 15
Yields:: 16 prawns

ingredients

Marinade
¹⁄₄ cup extra virgin olive oil
¹⁄₄ cup fresh lemon juice
1 teaspoon finely minced lemon zest
3 garlic cloves, minced
Prawns and Beans
16 prawns or 16 large shrimp, shelled and deveined
1 lb French haricots vert or 1 lb green beans, blanched
salt
fresh ground black pepper
Parmigiano-Reggiano Cream Sauce
2 cups dry white wine
2 shallots, minced
2 cups chicken stock
2 cups heavy cream
²⁄₃ cup grated parmigiano-reggiano cheese
salt
fresh ground white pepper

directions

Place the prawns in a shallow dish.
Combine the olive oil, lemon juice, lemon zest and garlic. Mix well and pour over the prawns. Marinate in the refrigerator for at least 1 hour or up to overnight.
In a large sauté pan over medium heat, heat 2 Tbsp of the marinade. Using a slotted spoon, transfer the shrimp to the pan and sauté for 4 to 5 minutes or until prawns are pink. Season with salt and pepper. Add the haricots verts and toss to heat. Turn out onto a warmed serving platter and serve with Parmigiano-Reggiano Cream Sauce on the side.
To make the sauce: In a large saucepan, combine the wine and shallots. Cook over high heat until most of the liquid has evaporated. Add the chicken stock and cook over high heat until reduced by half.
Add the cream and cook until hot. Stir in the Parmigiano-Reggiano. Season with salt and pepper.

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Reviews

Nice lemony flavor. Served it over whole wheat rotini. Will definitely cook this again.

jdwright
Really good. Hubby loved the sauce. I served it over Jasmine rice and made some sauteed fennel, too.

trixiefaux
it's really great... We really liked the taste - ecpecially the sauce, which will probably go with many other things as well

Kola1054
Now THIS is just lovely. Definitely give it a try. I thought it was very easy. If you are lucky enough to have any sauce left over, put over cooked chicken and angel hair pasta, Divine! Thanks Sandi!

windywood