Creamy Garlic Prawns Recipe
Creamy Garlic Prawns are made with tender prawns simmered in a rich garlic cream sauce with Dijon mustard and fresh parsley. Ready in just 20 minutes, this easy seafood recipe is perfect with rice, pasta, or crusty bread.
Ingredients
- 25 g butter
- 1 tablespoon olive oil
- 2 garlic cloves crushed
- 1 tablespoon plain flour
- 1 cup 250 ml chicken-style stock
- 2 tablespoons white grape juice or additional chicken stock halal-friendly substitute for white wine
- ½ cup 125 ml cooking cream
- 1 –2 teaspoons Dijon mustard
- 750 g peeled raw prawns
- 1 tablespoon chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper to taste
- Steamed rice pasta, or crusty bread, for serving
Instructions
- Heat the butter and olive oil in a large frying pan over medium-high heat. Add the crushed garlic and cook for about 30 seconds until fragrant.
- Sprinkle in the flour and stir continuously for 1 minute until the mixture becomes smooth and lightly bubbling.
- Gradually pour in the chicken stock, adding a little at a time while whisking to create a lump-free sauce. Stir in the white grape juice and cooking cream.
- Allow the sauce to simmer for about 3 minutes until it thickens slightly. Mix in the Dijon mustard and season with salt and black pepper to taste.
- Add the peeled prawns to the pan and cook for 3 to 4 minutes, stirring gently, until the prawns turn pink and are cooked through. Avoid overcooking to keep them tender and juicy.
- Remove the pan from the heat and stir through the chopped parsley.
- Serve the Creamy Garlic Prawns immediately over steamed rice, buttered pasta, creamy mashed potatoes, or with warm crusty bread to soak up the delicious sauce.
Notes
This recipe is incredibly versatile. Serve it with fluffy steamed rice, fettuccine, linguine, mashed potatoes, or toasted artisan bread. For a little heat, add a pinch of crushed red pepper flakes or a dash of cayenne pepper. If you prefer a thicker sauce, simmer it for an extra minute before adding the prawns.