A delicious – and relatively quick – fresh and flavour packed creamy garlic prawns recipe, that can be whipped up with just one saucepan!
A few years ago on Mother’s Day, I had a craving for some really creamy garlic prawns, so hubby and my youngest daughter spoilt me by cooking some for dinner.
It was so delicious, and I literally had to laugh out loud when hubby found a recipe that only required one large clove of garlic, yet he wanted it to be full of flavour so he used a whole bulb! I had to wait to see if it was the right choice… and he didn’t go wrong, it tasted perfect!
Once the prawns are peeled, this dish comes together so quickly.
Note: I have made this recipe several times since my hubby and daughter made it. It is sooooo good, and is one of my favourite dinners with crusty bread on the side. I don’t have the patience nor desire to peel prawns though, so I buy them frozen (usually when I see them on special). Frozen prawns will require a little longer in the pan to thaw and cook through, and you will find the sauce won’t be as thick when using frozen prawns.
Creamy Garlic Prawns
Prep Time | Cook Time | Total Time |
30 mins | 10 mins | 40 mins |
- 1 cup chicken stock
- 1/2 cup thickened cream
- 2 tablespoons white wine
- 115g butter
- 1 bulb garlic (12 cloves), peeled and crushed
- 1 tablespoon plain flour
- 1/2 teaspoon dry mustard
- 1kg uncooked prawns, peeled and tailed removed
- 1 tablespoon parsley, chopped
- Salt and pepper, to season
- White rice, to serve
Instructions
- Cook rice following packet directions.
- Meanwhile, in a jug add stock, cream and wine. Mix. Set aside.
- Melt butter and garlic in large saucepan over medium-high heat until foaming.
- Add flour, cook and stir for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
- Gradually pour in cream mixture. Whisk continuously until mixture is smooth.
- Return to heat, stir until sauce boils and thickens.
- Sprinkle in mustard and season with salt and pepper, mix.
- Reduce heat to low. Add prawns, toss to coat.
- Simmer and stir for 3-5 minutes or until prawns have cooked through.
- Sprinkle parsley into sauce, stir through.
- Serve over steamed rice.
By Kat – The Organised Housewife
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38 comments
So funny we had the same for Mother Day, but it was atop a nice piece of steak 🙂
Hi there,
I’m 6mths pregnant and have been craving prawns for weeks now. I usually do a basic keen’s curry prawn dish but I saw your posting on this on FB and just loved the idea. I made it tonight and OMG – delish!!!!! A seriously beautiful meal. Thanks for posting it! Loved it!
I’m so pleased you loved it Rachel!! I’d love to see your recipe for the curry prawns, never tried that before, but now it has my mouth watering 🙂
I’d love to see the garlic prawns recipe too!
whoops! I mean curry prawns! The garlic ones look amazing!!
I made this tonight for my husband’s birthday dinner and OMG! It was THE BEST garlic prawns I have ever made!! Thank you for posting this 🙂
Ooh wow that’s awesome Katie, I’m glad that you both loved them!! I’m passing all these messages onto my hubby as he has to take the full credit!!
i made this last night and it was so delicious! my husband said it was like something you would get from a restaurant. i only but in 4 cloves of garlic and that was enough for us. i would highly recommend this recipe and it was so easy to make. many thanks to you and your husband
I am so glad your hubby loved it Wendy, I love this recipe too, one of my favourites! I’ll pass on your message to Mr Organised
Hi Kat
I made this tonight! Beautiful, I switched the cream for greek yoghurt and went for the 12 cloves! The kids probably wont go near us tomorrow! hehehhe. Hubby loved it too!
Oh Katrina I have just made this just for me on Fsther’s Day as hubby is working. I’m feeling a bit guilty eating it on my own!!!
LOL, but it’s sooooo good though!!!
This was my first time cooking prawns, and this recipe was just perfect. So easy and incredibly delicious. Kudos to Mr. Organised. What veggies do you usually serve with them, though? I did steamed cucumber (as I usually do with seafood) but I’d like something different next time.
I must steal this recipe!
sorry but made this dish tonight and seriously lacked body and flavour added french shallot a little bit of red chilli more cream and fresh parmesan cheese and tasted a lot!! betteralso put it over linguine instead of rice anyway try the changes gives a whole lot more dimension to the flavour. From home cook in cairns australia. x
Gotta try this !
I’ve been using this recipe for a year or two now, and it’s definitely a fail proof, better than the restaurants’ creamy garlic prawns… I’m often disappointed when eating similar Dishes out, because this dish sets such high standards! Brilliant, simply marvellous!
Hi there,
Do you use all purpose flour or cornflour and do you use thickened cream or double cream
Thank you:)
Hi Sing, i use all purpose flour and with the cream i just use thickened cream.
Hi Katrina,
Sorry again but did you use salted or unsalted butter for this recipe? I can’t wait to try out this recipe:)
Thank you.
Cheers
Sing
Hi Sing, I used salted butter. Think it just gives it a little more flavour.
Hello! Do you have any recommendations on what I can replace the White Wine with? Thanks!
Hi Huda, hmmm you could try adding a little stock in replace. I have honestly only ever used the wine.
Sub with Apple cider
This is just like the recipe I use, I made it up after having garlic prawns many years???? ago at a restaurant. I just jiggled the ingredients and taste tested to get it right. You can also use this recipe, maybe make it a little thicker adding some fish and calamari inside a crepe. Seafood crepe..yum
Kat, my daughter is severely allergic to mustard. Any idea on substitutes or if you think it could be left out? It looks like an amazing dish.
Hi Megan, I would probably suggest leaving it out. As it is only 1/2 a teaspoon there shouldn’t be a lot of difference in taste.
Curried Prawns
1 tablespn butter, 1 1/4 tblspn plain flour, 2 tblspns powdered milk, 500g prawns, 4 cloves, 2 level teaspns curry powder, 1 level teaspn cinnamon, 1 small onion chopped, 1/4 cup diced capsicum, 1 tablespn lemon juice, 2 teaspns tomato paste, 1 tablespn golden syrup, salt and pepper to taste.
Shell prawns, cover heads and shell with water and boil for 20 mins. Strain and cool slightly. Melt butter and add chopped onion and capsicum. Fry gently, add bay leaf, cloves salt and pepper, curry powder and cinnamon. Mix well. Add flour, mix till smooth. Blend powdered milk with 500mls of liquid. Simmer gently. Add tomato past, syrup and lemon. Then prawns. Serve on a bed of boiled or fried rice. Very old recipe, but beautiful.
yum sounds delicoius, thank you for sharing Robyn
Sounds delish. Can you recommend what kind of white wine to use? Thanks!
Oh my goodness. Made your recipe last night and this was the most amazing dish! My husband and I ate garlic prawns at a restaurant last week, and I decided to hunt out a good recipe to try at home. You have nailed it! Thankyou so much for sharing, this recipe is going in my ‘keep folder’. 🙂
Good to see someone close to my home. I’m just over the border on Kyogle NSW. Am going to make your Creamy Garlic Prawns for myself tonight (hubby can’t eat shellfish). I am going to add a bit of Chilli to mine, not much, just enough to taste with blowing my head off.
Very nice kat thanks for the magic recipe turned out fabulous
So fabulous to hear! Thanks for sharing your feedback Ron 🙂 Kat x
Hi, Katrina. I have never tried this creamy garlic prawns before. I appreciate that you have shared such a mesmerizing recipe with us today. I will surely try making this delicious prawn recipe at home. I agree with your point that it is easier to make this recipe with frozen prawns rather than fresh prawns. Thank you.
Hope you love it! 🙂
Delicious! Thanks so much – I love garlic prawns and I’m so excited I know how to make it!
Glad you loved them Eva! Thanks for the feedback. Kat x