Highline Prawns in Garlic And Wine
Featuring: Di Lenardo Pinot Grigio 2007 - Italy
When in doubt add more wine!
1/4 cup De Lenardo Pinot Grigio
1 lb large raw prawns, peeled 2 tbsp flour 4 tbsp butter 2 garlic cloves, crushed 1 tbsp shallots, chopped 2 tbsp fresh organic lemon juice 2 tbsp fresh parsley, chopped for garnish
- Coat the prawns lightly with flour, dusting off any excess.
- Heat 3 tbsp of butter in a pan over medium heat. Add garlic and shallots and saute for 30 seconds. Add the prawns lightly searing on one side before turning. When the prawns are lightly seared on both sides add the Pinot Grigio and lemon juice.
- Move the prawns around in the pan to be sure they are coated in the wine. Let the liquid reduce slightly before removing from heat.
- Stir through the remaining butter. Serve sprinkled with chopped parsley and serve with a glass of Di Lenardo Pinot Grigio.