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From Dorothy McNett's recipes at www.dorothymcnett.com. A quick and easy appetizer or main dish, using up some of that wonderful fresh bread that you just baked! This can easily be doubled for larger quantities.
1 pound medium to large prawns, shelled and deveined
Peel and devein the pawns and set aside. In heavy bottomed saute pan combine oil, wine, zest and juice, garlic, oregano, parsley and pepper. Bring to a boil over high heat, reduce to simmer and add the prawns. Cook and stir several minutes until prawns are just turning pink and are done but do not overcook. Serve immediately with sliced bread to dunk into the sauce. Makes about 8-10 appetizer servings, or 2 main-dish servings.
Recipe created 1995-01-01.