With over 260 reviews, this creamy garlic prawn recipe has tongues and taste buds going. With a thick and creamy sauce, a hint of garlic and wine and a garnish of chopped fresh parsley, these restaurant-style prawns can be eaten with rice for dinner, or piled into vol au vent cases for entertaining.
How to make prawns with cream and garlic: key tips
Our favourite prawn recipe starts off with a basic roux, as you’d do with making a classic white sauce for a lasagne, but differs in that we add garlic and a splash of white wine. As with any white sauce, make sure you stir the butter and flour until it stops smelling “floury”, but not so long that the butter burns. Then, after removing for the heat, use a whisk to slowly combine the liquids until a smooth sauce forms.
Key ingredients in our creamy prawn recipe
Our recipe for garlic prawns uses 750g of peeled prawns. You can often buy these already peeled and frozen, at the supermarket. If not, you will need to buy 1.5kg of unpeeled ( you lose about half the weight once they’re peeled and deveined). We use 1 large garlic clove, but if you’re a garlic fan you can add more.
If you’re a prawn lover, you’ll be pleased to learn that 19 March is National Prawn Day! Check out our collection of favourite prawn recipes for these crazy crustaceans. If you’ve bought prawns still in their shells, check out our tips on how to peel.
Ingredients
- 750 g prawns raw
- 1 garlic clove large
- 1 cup chicken stock (liquid)
- 2 tbs white wine
- 115g Woolworths Essentials Unsalted Butter
- 1 tbs plain flour
- 1/2 cup cream
- 1/2 tsp mustard powder
- 1 tbs parsley chopped fresh
Method
-
Step 1Heat butter and crushed garlic in a saucepan.
-
Step 2Add the flour and stir until combined. Remove from heat.
-
Step 3Gradually add chicken stock, cream and wine and stir until combined.
-
Step 4Return pan to the heat and stir until the sauce thickens and boils.
-
Step 5Add mustard and season with salt and pepper.
-
Step 6Bring the sauce to the boil and add the prawns.
-
Step 7Cook for 5 minutes or until the prawns are cooked.
-
Step 8Add the parsley and stir until combined.
Equipment
- 1 saucepan
Recipe Notes
How do you de-vein prawns?
Once you’ve taken off the shell and head you’ll need to remove the intestinal tract, you can devein your prawns. For raw prawns, either straighten the prawn and gently pull out the digestive tract, or use a knife to run along the back of the prawn and then use your fingers to remove it. Once done, rinse under running water.
For cooked prawns, run a sharp knife down the back of the prawn and remove the intestines with your fingers. Rinse under running water.
Are shrimps and prawns the same thing?
Close but not quite! Though many people use the names ‘shrimp’ and ‘prawn’ interchangeably, they’re actually different species. An easy way to remember the difference is that prawns are usually bigger and sweeter (and more commonly found in Australia). Many Aussies preference Tiger prawns for their cooking.
Recipe Reviews (262)
JOIN THE CONVERSATION
Log in Register