Prawns with Vernaccia wine
Procedure
Ingredients · Servings 4
- 800 g frozen red prawns xl
- 150 ml Vernaccia
- 0.5 bunch parsley
- Sale
- 6 tablespoons extra virgin olive oil
- 3 cloves of garlic
Method · 40 min
- First of all, remember that if the shrimp are frozen on board, they don't need to be thawed because they don't contain water. I always start with...
- First of all, remember that if the shrimp are frozen on board, they don't need to be thawed because they don't contain water. I always start with...
- First of all, remember that if the shrimp are frozen on board, they don't need to be thawed because they don't contain water. I always start with...
- First of all, remember that if the shrimp are frozen on board, they don't need to be thawed because they don't contain water. I always start with...
First of all, remember that if the shrimp are frozen on board, they do not need to be thawed as they do not contain water.
I always start by preparing an emulsion of extra virgin olive oil, garlic, parsley, and salt.
Chop the parsley and garlic and pour them into a container where we first pour the oil and then the parsley and garlic and stir for a few seconds.
Next, I rinse the shrimp under running water and trim the whiskers. I arrange the shrimp in a baking dish and pour the emulsion over them. I transfer the dish to the oven, bake for 5 minutes at 170°C (340°F), pour in the Vernaccia wine, and continue cooking for another 10 minutes.
