Prawns in Garlic White Wine Sauce

Posted by francis keyser Tuesday, April 14, 2009
Taste Level: VGR
Cost: $20 and over
Serves: 2-4
Prep Time: 10-15 min.
Cook time: 20-25 min.
Difficulty: 2

Zo and I had a great meal with her family at Luciano's in Reno. Zo had Lasagna and I had some shrimp in a white wine garlic sauce. They called them prawns... but they were small to medium shrimp. We really liked the sauce except that it had peas in it. It had sweet peppers that tasted great in it but I had some left over bell peppers that had to be used.

Ingredients:
10 oz prawns (after peeling and detailing)
1/2 tsp lemon zest
1 tsp lemon juice
1/4 cup sun-dried tomatoes in oil (drained and finely chopped)
1/4 of each orange and yellow bell peppers (Juliane and then half)
3-4 large cloves of garlic (minced)
1 green onion (chopped)
1/2 sweet white onion (chopped)
3-4 oz sugar snap peas (12-15 depending on size)
7-8 spears of asparagus (sliced into 1 inch pieces)
2/3 cup Mediterranean white wine
1/2 cup garlic extra virgin olive oil
2 tbsp unsalted butter
1 large pinch of essence
1 tsp oregano
1/2 tsp dried of basil
1/4 tsp thyme
1/4 tsp pinches rosemary
1/2 tsp garlic powder
1/4 tsp garlic salt
1 bay leaf
1/4 cup mozzarella (shredded)
2 tbsp white cheddar (shredded)
2 tsp Parmesan reggiano (grated)

desired pasta (bowties or linguine work well)

In small frying pan lightly saute garlic, bell peppers, and green onion in butter. Season with a couple of turns of fresh cracked pepper to taste. Turn off heat to burner and let sit. In a separate medium frying pan over medium heat add olive oil and a few turns from your pepper cracker. Once heated (you will hear its little pops starting) add white onion, sugar snap peas, sun dried tomatoes and asparagus, sauteing until onions are caramelizing. Immediately add all seasonings and stir well. Add wine, lemon zest and lemon juice letting simmer uncovered over medium low eat for 10-15 minutes, stirring occasionally. (This is a good time to cook your pasta.)

Stir in the sauteed green onion, pepper and garlic. Now add the shrimp making sure none are over lapping and let simmer covered for 2-3 minutes. Uncover, stir and make sure all shrimp are flipped to cook on the opposite side (you will see one side is orange, that side you want to not be facing up) cover and let simmer 2-3 more minutes or until shrimp are done.

Mix mozzarella, white cheddar and Parmesan reggiano by hand. Make a bed of noodles and sprinkle cheese mixture over them. Spoon sauce over noodles, sprinkle with a little more cheese and then crack a little pepper for taste. Pairs well with the same wine you used to cook the sauce with and garlic bread.

0 comments

Post a Comment

Search This Blog