King Prawns sauteed with Sicilian Marsala wine it’s such a succulent dish, definitely. Ready in a few minutes and finished in even less time. It would be better to use fresh prawns, but the frozen one will work fine as well.
A pinch of freshly grated ginger added? Yes, adventurous eaters!
Serves 2, Preparation 10 mins, Cooking 5 mins
- 400 g King Prawns, fresh (or frozen)
- 1 glass pf Marsala Wine
- 4 Spoons Extra-virgin olive oil
- A pinch of salt and black pepper
- a garlic clove
- Fresh chopped parsley, one bunch
- A tsp of freshly chopped ginger, optional
Wash prawns under running water.
Tip: to keep the best of their taste, must be cooked after having been well washed, but not shelled, because the characteristic taste will remain unchanged.
It is important anyway to remove the black intestinal linewith a toothpick.
Just make a cut with knife from head to tail at the top of the king prawn and clean it without having to de-shell it.
Heat the oil in a pan, brown the clove of garlic for a minute.
Add king prawns, let them brown on both side for a couple of mins and as soon as they’re golden, turn up the flame pour the glass of Marsala wine and let it evaporate. Add a pinch of salt and black pepper, a handful of chopped parsley and let them cook for a minute again – if you want you can add some fresh chopped ginger.
Tip: prawns are cooked when they are curled up and firm when pressed. Take care not to overcook them or they will become chewy.
Remove garlic clove and serve.