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
crushed red pepper
fresh Italian parsley, chopped
1 tsp butter, if desired
extra virgin olive oil in a sauté pan and add prawns to slightly sear
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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.