My husband and youngest daughter cooked me some creamy garlic prawns for Mother’s Day a few years back.
I laughed out loud when my husband found a recipe requiring only one large garlic clove, but he wanted the dish to be flavourful, so he added a whole bulb of garlic! I had to wait and see if he made the right decision… it was delicious!
Note: This garlic prawn dish has been made by my husband and daughter several times. This is my favorite dinner, with some crusty bread. The only time I peel prawns is when they are on sale. The frozen prawns need to be cooked through and thawed a bit longer.
ingredients
- 1 cup chicken stock
- 1/2 cup thickened cream
- Two tablespoons of White Wine
- 115g butter
- One bulb of garlic ( twelve cloves), peeled, crushed
- One tablespoon of plain flour
- half a teaspoon of dry Mustard
- 1kg prawns uncooked, with the tail and peel removed
- One tablespoon of chopped parsley
- Season with salt and pepper
- White rice to be served
Instructions
- Follow the instructions on the packet to cook rice.
- In the meantime, add wine, cream, and stock to a jug. Mix. Set aside.
- Melt butter in a large saucepan on medium heat.
- Add flour and cook, stirring constantly for about 1-2 minutes until the mixture begins to bubble and starts to separate from the sides of the pan. Remove from heat.
- Pour in the cream mixture gradually. Continue to whisk until the mixture is smooth.
- Stir sauce until it boils and becomes thick.
- Mix mustard with the salt and pepper.
- Reduce heat to low. Add prawns and toss in the coat.
- Stir and simmer for 3 to 5 minutes or until the prawns are cooked.
- Stir in parsley to sauce.
- Serve over steamed white rice.