Shell on prawns in white wine
Inspired whilst spending a weekend on the Isle of Wight.
- 700g cooked shell on north atlantic prawns
- 125g butter
- 3 garlic clives
- Black pepper
- Sea salt
- Dry white wine
- 1 cooking onion
- French bread to serve
- Melt the butter in a heavy based saucepan. Quickly add the finely diced cooking onion and crushed garlic. Sauté with lid on until soft.
- Add a good slug of white wine, generous pinch of sea salt and plenty of black pepper. Then add the prawns and heat until hot all the way through, stirring now and again.
- Finally, finish with a good handful of chopped parsley and serve in bowls with French bread to mop up the juices.