Sauteed Cilantro and Scallion Tiger Prawns
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/3 cup white wine juice of 1 lemon 16 prawns,16/20 size, shelled, deveined and butterflied
1/2 bunch of scallions 1 bunch of cilantro, chopped 8 Tbsps (1 stick) sweet butter, cold
Kosher salt to taste salad greens



1 In a saute pan, bring the wine and lemon juice to a simmer. Add the shrimp and cook them until they are pink.
2 Remove the shrimp and reduce the liquid to half the original volume. Once the liquid has reduced, add the scallions, cilantro and butter. Keep over the heat until the butter has melted.
3 Put the shrimp back in the pan to reheat them and serve immediately.
4 Place four shrimp on each appetizer plate, with salad greens as garnish. Drizzle the sauce over the shrimp.

Back