Prawns in Lemon Garlic Cream

Not much fuss to prepare this creamy dish.

I spooned the sauce with a piece of baguette, but serving it with pasta or rice is a very good option too. But then the sauce needs to be a lot thinner. Use milk together with the cream then.

I bought a wraith of cooked ready to eat prawns in France on my food haul. Cooking them is not a good idea, they will get rubbery. 

But putting them in the cooked sauce, off the heat, to warm through is good.

Sauce:

2 tbsp butter

2 single garlic

1 1/2 tbsp flour

200 ml double cream

40 ml Sake

1 lemon juiced and zested

1 tsp agave syrup

Salt, pepper, Italian herbs

Fresh chives

Chop the garlic and saute it in butter until soft, add the flour and cook it until completely off the bottom of the pot. Add Sake and start to stir

Add cream and stir until the lumps are gone. Zest the lemon and squeeze in the juice. Drop in the seasoning and the chives.

Pull the sauce off the heat and stir in the prawns. Lid on and let them heat through for 3 minutes.