| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 2 | Servings | |
INGREDIENTS
| 2 | To 3 Tablespoons olive oil | |
| 1 | Clove of garlic, minced | |
| 2 | To 3 green onions, chopped | |
| 8 | To 10 large prawns, * | |
| 2/3 | c | Sauterne, or dry white wine |
| 1/2 | Lemon, juiced | |
| 2 | T | Parsley, chopped |
| 1 | To 3 Tablespoons butter | |
| Lemon wedges | ||
| Parsley sprigs |
INSTRUCTIONS
Heat oil in large frypan over medium flame. Saute` garlic and onions until tender. Add prawns and saute` until pink, approximately 3 minutes. Add remaining ingredients, butter last. Stir briefly to give sauce a creamy appearance. Remove to warmed au gartin dishes and garnish with lemon and parsley. Source: Cooking In The Nude--Quickies, c1984 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 548
Calories From Fat: 526
Total Fat: 59.7g
Cholesterol: 122mg
Sodium: 12.3mg
Potassium: 147.8mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 1.9g
Protein: 1.2g