Brad's Piri Piri Prawns - April 2022 White Wine Pairing Recipe
Brad’s Piri Piri Prawns
April 2022 White Wine Paired Recipe of the Month
Paired with
Berta Paolo 2020 Cortese dell’Alto Monferrato, Italy
Ingredients (serves 2)
8 large tiger prawns, raw and in their shells 5g of garlic, finely sliced
50ml of olive oil
1 pinch of chilli flakes
1⁄2 teaspoon of turmeric
5g parsley, roughly chopped
100ml of white wine
sea salt
Method
Carefully remove heads,legs and shells from the prawns and de-vein, clean. Pour the oil into a pan with a tight-fitting lid. Place over a medium heat and, once hot, add the prawns and colour well on 1 side. Turn and add the garlic.
50ml of olive oil
1 pinch of chilli flakes
1⁄2 teaspoon of turmeric
5g parsley, roughly chopped
100ml of white wine
sea salt
Method
Carefully remove heads,legs and shells from the prawns and de-vein, clean. Pour the oil into a pan with a tight-fitting lid. Place over a medium heat and, once hot, add the prawns and colour well on 1 side. Turn and add the garlic.
As soon as the garlic begins to colour, add the white wine, chilli flakes, turmeric and half of the parsley. Cover with the lid and reduce the heat to very low. Cook for 3-4 minutes, depending on the size of the prawns, until just cooked.
Season with salt, then divide between serving bowls and garnish with the remaining parsley.
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