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
Ingredients:
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
Optional:
1 tablespoon sweetened condensed milk, OR
1 tablespoon peanut butter
Method:
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.
Kimba's Living 
Leave a reply to The Mom Chef Cancel reply