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1
Peel and devein prawns leaving tail on.
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2
Place prawn shells, heads etc in a small pot, cover with water and bring to a simmer adding a small amount of salt.
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3
Simmer for about 10mins, strain stock into a measuring cup etc and set aside.
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4
In a large saucepan, melt a little butter over a medium heat and gently sautee the onions and 3 cloves of garlick.
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5
When the onions are soft, deglaze the pan with the white wine, add about 1 cup of the stock and 1/2 of the cream.
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6
Bring the cream to a simmer and stir in the curry powder, parmesan cheese, chopped parsley and cayenne pepper.
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7
After a few minutes, add the rest of the cream.
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8
I like to let this sauce simmer for at least 15 minutes to get all the flavour through.
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9
In a seperate saucepan, preferably a skillet, melt some butter over a high heat and sautee the remaining garlick and then add the prawns, cooking until they turn pink.
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10
(DONT OVERCOOK) When the prawns are cooked, pour the sauce into the skillet and mix through.
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11
Top the prawns and sauce with a little parmesan, parsley and paprika.
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12
Serve immediately in the hot skillet from the table with plenty of crusty bread to soak up the sauce.
