Prawns In A Creamy Mushroom And Vermouth Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 2 | Servings | ||
INGREDIENTS
| 25 | g | Butter, 1oz |
| 1 | Onion, finely chopped | |
| 2 | Cloves garlic, crushed | |
| 125 | g | Button mushrooms, 4oz |
| 1 | T | Freshly chopped tarragon |
| 3 | T | Vermouth or white wine |
| 4 | T | Fresh double cream |
| 1 | 400 gram pac small prawns | |
| defrosted | ||
| Fresh sprigs of tarragon to | ||
| garnish |
INSTRUCTIONS
Heat the butter in a large frying pan and add the onions and garlic. Cook over a low heat to soften the onion without browning for 4-5 minutes. Add the mushrooms to the pan and cook for a further 3 minutes then add the tarragon, Vermouth and cream. Stir the sauce and add the prawns, do not allow to boil. Cook for 3-4 minutes and serve. Notes Garnish with fresh sprigs of tarragon.Delicious served with corn meal pasta twists and herb salad. Converted by MC_Buster. NOTES : A quick and easy gourmet dinner for 2. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 91
Total Fat: 10.4g
Cholesterol: 26.9mg
Sodium: 4.8mg
Potassium: 138.6mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 1.5g
Protein: 1.2g