Roasted Prawns with Leek
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes fancy enough for company. Succulent prawns and tender leeks create a beautiful, elegant dish that's easier to make than you'd think. Leeks are packed with vitamins and minerals that support heart health, and they caramelize beautifully when roasted, bringing out their natural sweetness. A splash of white wine and cream finish everything with richness, while fresh lemon and thyme keep it bright and balanced. Trust me, once you try this recipe, you'll find yourself making it again and again.
Ella x
Ingredients
- ½ kglarge prawns(peeled and deveined)
- 3leeks(white and light green parts, halved lengthwise and sliced into 2-inch pieces)
- 4garlic cloves(minced)
- 177 mldry white wine
- 3 tablespoonsunsalted butter(divided)
- 2 tablespoonsolive oil
- 3 sprigsfresh thyme
- 59 mlheavy cream
- 1 tablespoonlemon juice
- ½ teaspoonsea salt(to taste)
- ¼ teaspoonblack pepper(to taste)
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss leeks with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until golden and tender, stirring halfway through.
Tip: Make sure leeks are clean between layers by rinsing thoroughly under running water.
- 2
While leeks roast, pat prawns dry with paper towels and season with salt and pepper.
Tip: Dry prawns cook better and develop a nice sear when not wet.
- 3
Heat 1 tablespoon of butter with 1 tablespoon of olive oil in a large skillet over medium-high heat until foaming.
Tip: The combination of butter and oil prevents the butter from burning at higher temperatures.
- 4
Working in batches if needed, sear prawns for 2 minutes on each side until they turn opaque and pink. Remove to a plate.
Tip: Don't overcrowd the pan to ensure proper browning and avoid steaming the prawns.
- 5
Reduce heat to medium, add remaining 2 tablespoons of butter to the skillet, then stir in minced garlic and cook for 30 seconds until fragrant.
Tip: This quick cooking prevents garlic from burning and becoming bitter.
- 6
Pour white wine into the skillet and scrape up any browned bits with a wooden spoon. Simmer for 3 minutes to reduce by half.
Tip: Deglazing with wine captures all the flavorful caramelized bits stuck to the pan bottom.
- 7
Return prawns to the skillet along with roasted leeks and thyme sprigs. Stir in cream and lemon juice, then simmer gently for 2 minutes.
Tip: Keep the heat low once cream is added to prevent the sauce from breaking or curdling.
- 8
Remove thyme sprigs, taste for seasoning, and adjust salt and pepper if needed. Serve immediately, garnished with fresh parsley.
Tip: Serve in shallow bowls to showcase the beautiful sauce and ensure each serving gets plenty of the leek and sauce mixture.
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