It isn’t often that I have enough people around to make this massive classic dish. Tiger Prawns (or shrimp to us Americans) are so yummy and soak up flavour, so this is a fantastic dish that is so easy to make for a group. And how often does a fish recipe call for an entire bottle of wine?
This is the kind of recipe that is low on instructions, lots of playing it by ear to see that the prawns are fully cooked. It’s absolutely out of this world, though.
Tiger Prawns with White Wine
- 2 lbs of unpeeled prawns/shrimp
- 1 bottle of white wine
- 5 shallots, diced
- 2 tbsp oil
- 1 small red chilli
- 4 cloves garlic, diced
- salt to taste (start with a pinch)
- pepper to taste
- handful of parsley
In a large pan or skillet heat oil and soften the diced shallots and garlic
Once shallots are soft, add everything but the parsley
Cook until the prawns are red and curl under (wine should be reduced to a sauce)
toss in a handful of parsley
Eat and enjoy.