Recipes

A favourite from Henrietta Green, this rich yet fresh dish makes an elegant starter and would be ideal for Christmas dinner.

Serves 4-6

    200g peeled prawns
    50g unsalted butter
    1 glass dry white wine
    1 garlic clove, finely chopped
    Small bunch fresh parsley, finely chopped
    Sea salt and freshly ground black pepper
    Lamb's Lettuce
   
Method

Using a shallow saute pan, melt the butter, add the prawns and let them cook for no more than a couple of minutes, giving the pan the odd good shake. Remove from the heat and spoon onto a serving dish. Put the pan back on the heat, turn it up, add the white wine and stir and scrape to mix in all the juices and leave to reduce by about one-third. Then toss in the chopped garlic and parsley, cook for a further minute or so and pour over the cooked prawns. Season and serve on a bed of lamb's lettuce or curly endive.