| 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 |
tb |
Parsley; chopped |
| 1 |
|
To 3 Tablespoons butter |
|
|
Lemon wedges |
|
|
Parsley sprigs |
INSTRUCTIONS
STEP ONE
STEP TWO
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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