I am a seafood lover… and when I have the opportunity, here I go to my local fish shop… This time I got some really nice Argentinian king prawns. Now al I had to do was think of a nice recipe where to use them…
I had a bottle of Moscato wine in the fridge which no one was drinking… and my boyfriend suggested that I use it in my cooking. Oh what a nice idea 🙂 I use Port wine in a lot of recipes so I though Moscato wine should be good too. In the end, it’s also a sweet wine with quite a great flavour to it.
So my first experiment with the wince involved my prawns – Prawns with Moscato wine – doesn’t it sound nice? This dish can be a starter but can also be made as a main course. Just use more prawns and serve it with white rice and a green salad. I wonder if you’ll like it as much as we did 🙂
Prawn with Moscato Wine
- 6 large prawns
- 4 cloves garlic minced
- 1 chilli chopped
- Zest and juice of 2 limes
- Salt and pepper to taste
- Chopped parsley to taste
- 1 shot Moscato wine
- Olive oil and butter as needed
- Peel the prawns leaving the head and the tail.
- Season with salt, pepper, 2 cloves of garlic, the moscato wine, zest and juice of 1 lime.
- Add live oil and 1 tbsp butter to a frying pan. Allow to warm, add 2 cloves of garlic and let it fry a little.
- Place the prawns in the pan and add the zest and juice of the other lime.
- When the prawns change color, add the marinade and let it fry.
- Sprinkle with parsley and serve with toasted bread