Prawns Marinated in White Wine

Prawns Marinated in White Wine

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Dishes like this one from Schleswig-Holstein have a distinctly Scandinavian flavour, despite the use of an unmistakably German wine.
Servings: 4
Calories: 315


  • 2 lbs peeled uncooked prawns


  • 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


  • 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
Ingredients Fish & Seafood, Prawn
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