Prawns Marinated in White Wine
Dishes like this one from Schleswig-Holstein have a distinctly Scandinavian flavour, despite the use of an unmistakably German wine.
Ingredients
- 2 lbs peeled uncooked prawns
marinade
- 1/2 pint Mosel wine
- 4 tbsp lemon juice
- 1 tbsp chopped fresh dill
- Pinch salt and black pepper
- 1 clove garlic crushed
- 1 bay leaf
- Chopped parsley for garnishing
- 4 tbsp butter or margarine
Instructions
- 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.
- 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.
- 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.
- Pour the marinade into a deep saucepan. Boil rapidly until it thickens and reduces by about 3/4.
- 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.
Calories: 315 kcal
Carbohydrates: 5 g
Protein: 31 g
Fat: 14g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 316 mg
Sodium: 1387 mg
Potassium: 338 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 768 IU
Vitamin C: 6 mg
Calcium: 133 mg
Iron: 1 mg