How to impress your mates with your overnight pro chef cooking skills.
6 x De-shelled and De-veined prince prawns
150 ml cream
80g to 100g Cheddar cheese
30g to 50g Feta cheese
1 tsp chopped fresh Garlic
50g Salted Butter (use real butter, all this other stuff gives it a plastic after taste)
Salt to taste (Aromat and Smoked Paprika mix, believe it or not but many Chefs use this to give you that phenomenal flavour you could never put your finger on)
Pan fry prawns in the butter on low to medium heat.
Add the garlic, you will find the butter melt and your prawns will start sizzling and the garlic aroma will fill the kitchen. Do not over cook your prawns as you will end up with over cooked rubbery prawns, you only need the prawns to turn colour you will be cooking the prawns some more in the cream so don’t worry about under cooked prawns (it takes a few goes to get the texture and flavour just right but if you follow these instructions, you will be on point).
Add your cream too the pan.
Add your Aromat mix, about a table spoon full depending on how much salt you like of course (I love Aromat so I use a mixture of Aromat and smoked Paprika for flavour but this is up to you. My Aromat mix is about 100g of Paprika to 1kg of Aromat).
As soon as your cream starts to boil add half of your Cheddar cheese to the mix, the cheese will give it more of a thicker texture which you want.
As soon as your cheese melts in with your cream its ready to dish up in to your bowl. After dishing up your Creamy Garlic Prawns in your bowl, top this with the balance of your Cheddar cheese and the Feta cheese which you can break up into smaller pieces.
Place your bowl in your oven on grill, just so that you can melt the cheese. Wait for the Cheddar to get close to burn then remove it from your oven (remember the bowl will be HOT! so use a cloth or oven glove to take a hold of that hot bowl of deliciousness). It will give you that crispy cheesy crust which adds to the flavour.
Dress plate with some garnish add a bread slice or two just to soak up the sauce (Portuguese roll will be ideal but if not, any bread will do) and serve to your mates. You can thank me later but do note this is one serving so depending on how many mates you want to empress.