Roasted Prawns with Leek
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent prawns combined with tender roasted leeks in a garlic and white wine reduction, finished with a touch of cream and fresh thyme for an elegant yet simple dish.
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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