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Prawns Sauteed in Garlic and Wine
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(Recipe ID: 722)
Source: Chef Joseph Lowery
Luxurious flavor, straight forward preparation.
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- 1 pound Large Prawns (16-20), peeled and devined
- 2 Tablespoons Flour
- 4 Tablespoons Extra Virgin Olive Oil *
- 1 clove Garlic, peeled and sliced
- 1 pinch Salt
- 1 Tablespoons Chopped Shallots
- 1/4 cup Dry White Wine
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Butter
- 2 Tablespoons Chopped Parsley for garnish
Dust the prawns in flour, shaking off the excess. Heat 12 inch skillet over medium heat and add the oil. Add the prawns to the pan. Brown lightly on one side, turn, add the garlic. Brown on the second side. Deglaze the pan with wine and lemon juice. Reduce the liquid, swirling the pan to form a sauce. Toss the prawns to ensure that they cook through. Finish the sauce with the butter, swirling it ino the sauce quickly. Remove from heat at once to prevent the sauce from breaking. Sprinkle with chopped parsley.
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