This recipe reminds me of my childhood when my parents would take me to the Lims Beach Front resturant which was attached to the cage- a pub that lietrally had a mesh cage- so the patrons could be locked in if they got a little out of control..it had saw dust floors…top less bar maids but it had a classy resturant next door..only in the Territory..sigh those days are gone but the recipe is here to stay creamy garlic prawns..like the prawn cocktail its a symbol of my childhood..do you have one? A recipe that takes you back every single time..
I literally whipped these up last night..put some rice in the rice cooker and we were away. By the time the rice was cooked so was the prawns..yum..next time Im going to add scallops and some fish..
Creamy Garlic Prawns
What you will need:
750g of uncooked peeled prawns
3 cloves of garlic (or less or more)
1 cup of chicken stock
2tbs white wine
115g of butter
1tbs flour
1/2 cup of cream
1/2 tsp of mustard
1tbs of parsley
How to:
Heat the butter and garlic in a pan.
Add flour and mix to combine and cook until the mix is bubbling reduce heat.
Add cream, stock, mustard and wine mix until combined.
Increase heat until sauce thickens then add prawns.
Cook until prawns are pink in colour add parsley and seasoning to taste.
Serve with rice.
Simple and easy.
