Sauteed Prawns Print Email

Sauteed Prawns

10 large spot prawns
2 TBS Tony's Scampi butter, or garlic butter
1/2 cup dry vermouth
white pepper to taste
1 TBS Fresh minced parsley

If there are any roe sacks on the prawns, remove them and reserve for the sauce. In a large skillet, melt 2 TBS Tony’s scampi butter, sauteing prawns on one side for 2-3 minutes. Turn over and add vermouth, cooking 1-2 minutes longer over high heat. Remove prawns to a warm serving plate

Taste pan sauce, adding more wine and reducing if desired. If roe sacks are available, whisk them into the sauce along with 1 TBS fresh minced parsley. Taste and adjust with pepper. Remove from heat, melting in additional butter or a drizzle of cream as desired. Serve sauce drizzled over prawns. Serves 2

Recommended wine – Chateau Potelle Sauvignon Blanc $14.99

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