Gamberoni Al Vino Bianco E Olive Taggiasche
(Serves 4-6 people)
16-20 fresh jumbo prawns
1/2 cup shrimp stock made from shells of shrimp
5 cloves garlic
6 tbsp extra virgin olive oil
1 glass Chardonnay
Taggiasche olives -- from Liguria
salt
crushed red pepper
fresh Italian parsley, chopped
1 tsp butter, if desired
Heat
extra virgin olive oil in a sauté pan and add prawns to slightly sear
on one side. Add the sliced garlic and turns prawns to sear the other
side. Add olives, red crushed pepper, salt, and white Chardonnay. Reduce the wine sauce and 1/2 cup shrimp stock, then add butter if
desired to thicken the sauce. Cook less than 2 minutes. Top with fresh
parsley and serve.
