Recipe: Jumbo Prawns, Tuscan Style (Recipe From Casa D'Angelo in Fort Lauderdale)

Casa D'Angelo is known for its Tuscan cooking -- and what better way to enjoy the flavors of this elegant yet comforting cuisine than through Chef Angelo's specialty prawn dish? It's a quick and easy recipe that's sure to impress even the most discerning guest. Gamberoni Al Vino Bianco E Olive...

By Christina Staalstrom

October 1, 2010

Audio By Carbonatix

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Casa D'Angelo is known for its Tuscan cooking -- and what better way to enjoy the flavors of this elegant yet comforting cuisine than through Chef Angelo's specialty prawn dish? It's a quick and easy recipe that's sure to impress even the most discerning guest.

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.

Christina Staalstrom

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