Garlic and White Wine Prawns

"Taken for an old copy of Australian Good Taste for safekeeping as sounds good and easy !!"
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:
26mins
Ingredients:
7
Serves:
4
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ingredients

  • 12 cup fish stock
  • 12 cup white wine
  • 3 garlic cloves, finely chopped
  • 20 green king prawns, peeled, deveined, leave tails intact
  • 2 tablespoons parsley, chopped
  • salt and pepper
  • crusty bread, to serve
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directions

  • Combine stock, wine and garlic in saucepan.
  • Bring to a simmer, cook uncovered for 3 minutes.
  • Increase heat to high and add prawns.
  • Cook prawns 2 -3 minutes until they change colour.
  • Remove from heat and add parsley.
  • Toss well and season.
  • Spoon into individual serving dishes straight away.
  • Serve with crusty bread.

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Reviews

  1. Chef1MOM-Connie
    My DH loves you! I love this recipe, simple and elegant. The flavors are just perfect! What is not to like. I served this with angel hair pasta with basil pesto fresh out of the garden, sliced tomatoes with an olive oil drizzle. I am definitely making this again and soon. A perfect dinner for 2 or for a party of 20. LOVE IT! Made for July2013 AUZ/NZ Swap
     
  2. Karen Elizabeth
    Doesn't get any easier, and really delicious!!! Quickly prepared, I served these with recipe#420654 although this would go wonderfully with anything. Thank you Kate, much enjoyed, and made for ZWT 8
     
  3. JustJanS
    We enjoyed this super simple and quick recipe a lot thanks Kate. I used 20 smaller prawns for the two of us and served this alongside rice pilaf which was good as we didn't have any bread. I'd make this very low fat dish again.
     
  4. SarahBeth
    This was truly excellent! :) I used Penzy's Seafood Base in place of the fish stock and jumbo shrimp! We used French Tart's Recipe #340621 for the bread which we rubbed with a little olive oil and garlic, then we grilled the bread and served this dish alongside grilled tilapia and Lori Mama's recipe#413464 and it was such a lovely light dinner! Thanks for posting Kate! [Made for Holiday Tag March 2010]
     
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Tweaks

  1. SarahBeth
    This was truly excellent! :) I used Penzy's Seafood Base in place of the fish stock and jumbo shrimp! We used French Tart's Recipe #340621 for the bread which we rubbed with a little olive oil and garlic, then we grilled the bread and served this dish alongside grilled tilapia and Lori Mama's recipe#413464 and it was such a lovely light dinner! Thanks for posting Kate! [Made for Holiday Tag March 2010]
     

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