270g Prawn Meat
1.5 cups thickened Cream
2 crushed Garlic Cloves
1/4 brown Onion finely diced
1 tblspn of Pernod or white wine
1 teaspoon chopped parsley
Salt and white pepper to taste
First sweat the onion and garlic together in a non-stick pan until onion becomes opaque. Next add prawns and sauté. Deglaze the pan with the Pernod/white wine. Add cream and reduce heat down to a simmer and allow cream to reduce and thicken up. Serve over a steak for a nice reef and beef or served over rice is also ideal.
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