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Curtis Stone’s creamy prawns with fennel and herbs

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • 2 serves veg or fruit

Curtis’ creamy prawn recipe is the perfect seafood starter.  

  • Serves4, as a starter
  • Cook time25 minutes
  • Prep time20 minutes
Creamy prawns with fennel and herbs


  • 60g unsalted butter
  • 1 brown onion, thinly sliced
  • 2 celery sticks, cut into large pieces
  • 1 fennel bulb, trimmed, thinly sliced, fronds reserved
  • 5 garlic cloves, finely chopped
  • 2 tsp coarsely chopped rosemary
  • 2 tsp coarsely chopped thyme
  • 1 tsp freshly ground black pepper
  • 1/2 tsp dried chilli flakes (optional)
  • 1/4 tsp fennel seeds, coarsely crushed
  • 1 dried bay leaf
  • 1 cup (250ml) dry white wine
  • 2 cups (500ml) salt-reduced chicken stock
  • 1 cup (250ml) thickened cream
  • 1kg Coles Australian Raw Prawns, peeled leaving tails intact, deveined
  • Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, to serve

Nutritional information

Per serve: Energy: 2209kJ/528 Cals (25%), Protein: 29g (58%), Fat: 37g (53%), Sat Fat: 25g (104%), Sodium: 665mg (33%), Carb: 9g (3%), Sugar: 8g (9%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large heavy-based saucepan, melt the butter over medium heat. Add the onion and cook, stirring, for 3 mins or until just soft. Add the celery and cook for 3 mins or until just tender.

  2. Step 2

    Add the fennel, garlic, rosemary, thyme, pepper, chilli flakes, if using, fennel seeds and the bay leaf and cook, stirring, for 5 mins or until vegetables soften. Add the wine and simmer for 2 mins or until the liquid reduces by one-quarter. Stir in the stock and cream. Bring to a simmer and cook for 5 mins. Add the prawns. Cover and simmer for 3 mins or until the prawns curl and change colour.

  3. Step 3

    Divide the prawn mixture among serving bowls. Season with pepper. Sprinkle with the reserved fennel fronds and serve with the bread.

Recipe tip

Serve with lemon wedges.

Make this recipe without alcohol if preferred. Use extra stock instead of the wine.

Use it up: 
You’ll have thyme and rosemary left over here. Find some great ways to use them with our Top 10 Herb Tips

*Selected stores only.