Recipe: Buttery Garlic Prawns


1 tbsp olive oil
50g salted butter
2 large cloves garlic crushed
3 spring onions with tops roughly chopped
2 tsp lemon zest
1 kg tiger prawns butterflied, deveined head and shell on
salt and pepper to taste
125 ml Perdeberg Vineyard Collection Grenache Blanc
2 tbls chopped parsley
1 tbls chopped dill
1 tbls butter extra



In a large frying pan heat the olive oil and butter. Add the garlic, spring onions and lemon zest. Stir fry for 1 minute, add the prawns and salt and pepper. Cook them until almost pink, add the wine and cook till done. Stir in the herbs and butter and serve with steamed savoury rice.


About Perdeberg Vineyard Collection Grenache Blanc
The wine shows a crisp, light colour. White pear, stone fruit and grape
fruit aromas are dominant on the nose. The palate is fresh and intense,
and a fruity finish lingers on the aftertaste.



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© Jenny Morris

By | 2016-06-10T15:48:48+00:00 June 10th, 2016|Jenny Morris|Comments Off on Recipe: Buttery Garlic Prawns