Creamy garlic prawns

Creamy garlic prawns


22 people made this

This recipe is quick and easy, helping you to enjoy more time with the family on Christmas Day. If you want to use pre-cooked prawns instead of fresh, just thaw them well and add to the pan before the cream.

soda Victoria, Australia

Serves: 4 

  • 500gm prawns, head & shell removed (or 1 ring of frozen, pre-cooked prawns)
  • 60g butter
  • 125g mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp plain flouir
  • 1½ cups white wine
  • 1 tbs chopped fresh parsley (or 1 tsp freeze-dried parsley)
  • salt & pepper, to taste
  • ½ cup fat-reduced cream

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Melt half the butter in a large frypan on med-high heat. Cook prawns until just opaque. Remove from pan and set aside.
  2. Add remaining butter, mushrooms and garlic. Cook until the mushrooms have softened and begun to brown. Stir frequently.
  3. Reduce heat and stir in the flour. Cook for two minutes, stirring all the while.
  4. Increase heat to medium-high. Add 1/4 cup wine at a time and stir mixture until wine is absorbed. Repeat process with remaining wine until sauce is glossy and thickened.
  5. Season to taste and add parsley.
  6. Reduce heat slightly and pour cream into pan. Return prawns to the pan. Heat until gently simmering. Do not boil.
  7. Serve on a bed of cooked rice with a side of green salad.

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Reviews (2)


loved it substituted the wine for beer mmmm great filling meal - 27 Sep 2010


Very tasty! I used ready cooked large prawns but pan fried them briefly in butter to add to flavour. - 26 Mar 2013

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