No clever anecdotes on this today. I just love prawns and really wanted to show case a different way of cooking these yummy bottom feeders. As a side note, my mum won't eat prawns because to her they are like worms, only that they live in the ocean and pretend to have legs.
For this recipe, the treatment of the prawns was super simple. Poach in wine with a few spices and salt and voila. The acidity of the wine really lends itself to the flesh of the prawns and might I add, please use the larger prawns, not the little shrimp.
Prawns done this way make for a great addition to a salad, as part of a shrimp cocktail or just eaten straight out of the pot.
Serves 2
500 grams jumbo prawns
1/2 bottle dry white wine
4 whole garlic cloves, smashed
1 bay leaf
1 tsp crushed black peppercorns
2 tbs parsley stems
Salt to taste
Put all your ingredients except the prawns into a pot and add about 1 cup of water to the mix. Place it on the stove at a high heat and bring the mixture to a boil.
Once boiled, add the prawns then reduce to a low heat so that the liquid is barely simmering. Cover and poach the prawns for 5 to 10 minutes or until their shells are a bright pink and the flesh is opaque.
You can serve this in a salad, as part of a prawn cocktail or eat it just as it is!!