Dishes like this one from Schleswig-Holstein have a distinctly Scandinavian flavour, despite the use of an unmistakably German wine.
900 g (2 lbs) peeled uncooked prawns
280 ml (1/2 pint) Mosel wine
60 ml (4 tbsps) lemon juice
15 ml (1 tbsp) chopped fresh dill
Pinch salt and black pepper
1 clove garlic, crushed
1 bay leaf
Chopped parsley for garnishing
60 ml (4 tbsps) butter or margarine
1. Peel the prawns and remove the black vein along the top. If desired, the tail ends of the shell may be left attached. Place the prawns in a shallow dish.
2. Combine all the marinade ingredients except the chopped parsley and the butter. Pour the marinade over the prawns and turn several times to coat well. Marinate for at least 2 hours in the refrigerator.
3. Melt the butter or margarine in a large frying pan. Remove the prawns from the marinade with a slotted spoon and place them in the butter. Cook over moderate heat for 8-10 minutes, stirring frequently for even cooking.
4. Pour the marinade into a deep saucepan. Boil rapidly until it thickens and reduces by about 3/4.
5. Place the cooked prawns in a large serving dish or in individual dishes and pour over the reduced marinade. Sprinkle with chopped parsley and serve immediately.
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