Creamy Garlic Prawns with Moroccan Cous Cous

This recipe is one of the classic favorites in my kitchen. We try not to have it too often because of the high butter and cream content, also because prawns are not cheap – but whenever we do feel like we should indulge in a special treat, Garlic Prawns it is! The best thing about this dish is that it is so simple and easy to prepare. Even the Moroccan Cous Cous featured in this recipe is easy to prepare!
Look out for this jar of Ainsley Harriot Spice Sensation Cous Cous at any CostCo outlet – amazing Moroccan flavors! Also as easy to prepare as it sounds on the label “just add water” is pretty much all you need to do! I like adding some salt and maybe a bit of butter for extra fluffiness but not when I’m serving it with Garlic Prawns because the sauce really compliments its natural flavors.
Creamy Garlic Prawns with Moroccan Cous Cous

500g large prawns, tail stays on
100g butter
3 garlic cloves, chopped very finely (or use 1 teaspoon garlic mince from a jar)
2 tbsp plain flour
1 cup white wine
1 tbs chopped fresh parsley (or 1 tsp dried parsley)
Salt and pepper, to taste
2/3 cup fat reduced cream
1 tablespoon sweetened condensed milk, OR
1 tablespoon peanut butter
Using some of the butter to grease a wok / large frypan, cook prawns on medium high heat until the prawns are red (cooked). Remove from pan and set aside.
Melt the rest of the butter, add the garlic and stir in the flour. Cook for a few minutes, make sure you keep stirring! Then add wine a bit at a time and stir until wine is reduced by 1/3. Keep stirring until the sauce is consistent and thick.
Season the sauce with salt and pepper (and whatever else you may like to add… I would recommend maybe sweetened condensed milk for the sweeter taste, or peanut butter for a more satay taste) and add parsley.
Reduce heat and add the cream into the pan. Return prawns into the pan. Heat until gently simmering.
Serve prawns on a bed of Moroccan Cous Cous cooked according to directions, with a side of salad / steamed veggies. Sprinkle with more parsley for presentation.

40 thoughts on “Creamy Garlic Prawns with Moroccan Cous Cous

  1. I love prawns with omelette but can't have that all the time because the prawns are going to make the usually cheap omelette expensive!Anyway, your dish looks and sounds really exotic. Tastewise, I bet it blows your tastebuds out of your tongue! Haha


  2. Kimba, this is a great recipe & you've certainly caught my attention! Great that you've gotten back into action after a long vacation. Hahaha! Do check out my latest too 🙂


  3. would you believe that a doctor told me once that prawns have no nutritional value. really?? they are just too delicious to be true, specially when cooked in butter!! love your dish.


  4. Wow Kimba-you're pulling at my heartstrings. I love the way you made the prawns, and certainly loving it with the Moroccon couscouspairing. Beautifully done, as always!Congratulations, on the Top 9!


  5. Kimberly,The dish looks delicious!!! Thank goodness I had shrimp just last week (post is coming up :-D) or else, I'll be drooling all over my laptop. Haven't seen the cous cous in our Costco but will keep an eye out. Thanks!


  6. Love, love, love garlic prawns! 🙂 Yes, a shame they're so expensive. And wow, I haven't heard of Ainsley Harriott since we left the UK for Turkey. That's taken me back a bit. He's a great TV chef.


  7. I was just going to say that I'd never seen that brand of cous cous and then I noticed the word costco. I really need to get myself a membership there!!


  8. It's always lovely to see you bag a spot on the Top 9, and this exotic prawn dish certainly deserves to be there! The Moroccan flavors rock, you sure are awesome in your kitchen.


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