IN THE POT | CREAMY GARLIC PRAWNS

I’m not a big fan of seafood (much to the wonderment of my Father) but over the years I’ve come to love a good creamy garlic prawn dish.  My Father makes a mighty fine creamy garlic prawns.

After the Chicken Cordon Bleu Casserole I had a real hankering for my Dad’s garlic prawns so I asked him to send me his recipe. He obliged and so I asked HUBBY to make some garlic prawns. (I avoid cooking seafood as much as possible as I hate the smell and I can never seem to get it off my hands no matter how much I wash them.)

HUBBY made the best garlic prawns I have had in a long time – it was just what I was craving. Loved it!

We gave some to the Little Man and he just inhaled it. The kid did not inherit my aversion to seafood!

This is such a great dish it’s totally going on the rotation (even if prawns are expensive).  I’m drooling just thinking about it…

Creamy Garlic Prawns

750g uncooked prawns

1 large clove garlic

1 cup chicken stock

2 tablespoons white wine

115g butter

1 tablespoon flour

½ cup cream

½ teaspoon dry mustard

1 tablespoon chopped parsley

1. Heat butter and crushed garlic in saucepan.

2. Add the flour and stir until combined. Remove from heat.

3. Gradually add chicken stock, cream and wine and stir until combined.

4. Return pan to the heat and stir until the sauce thickens and boils.

5. Add mustard and season with salt and pepper.

6. Bring the sauce to the boil and add the prawns.

7. Cook for 5 minutes or until the prawns are cooked.

8. Add the parsley and stir until combined.

9. Serve over a bed of rice.

Source: Best Recipes