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“This is possibly the best shrimp/prawn dish ever! I've had this many times at an expensive Italian Seafood restaurant....and after fiddling around in the kitchen, I've finely nailed it. Hope you enjoy...........yummy!!!!”

Ingredients Nutrition


  1. Peel and devein prawns leaving tail on.
  2. Place prawn shells, heads etc in a small pot, cover with water and bring to a simmer adding a small amount of salt.
  3. Simmer for about 10mins, strain stock into a measuring cup etc and set aside.
  4. In a large saucepan, melt a little butter over a medium heat and gently sautee the onions and 3 cloves of garlick.
  5. When the onions are soft, deglaze the pan with the white wine, add about 1 cup of the stock and 1/2 of the cream.
  6. Bring the cream to a simmer and stir in the curry powder, parmesan cheese, chopped parsley and cayenne pepper.
  7. After a few minutes, add the rest of the cream.
  8. I like to let this sauce simmer for at least 15 minutes to get all the flavour through.
  9. In a seperate saucepan, preferably a skillet, melt some butter over a high heat and sautee the remaining garlick and then add the prawns, cooking until they turn pink.
  10. (DONT OVERCOOK) When the prawns are cooked, pour the sauce into the skillet and mix through.
  11. Top the prawns and sauce with a little parmesan, parsley and paprika.
  12. Serve immediately in the hot skillet from the table with plenty of crusty bread to soak up the sauce.

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