Drunken prawns with port and vinho verde

July 4, 2015 (Last Updated: January 11, 2019)

Drunken prawns with port and vinho verde

Serves: 6
Cooking Time: 30 minutes + 2 hours, to marinate

Ingredients

  • 1 large onion, chopped
  • 20ml (4 tsp) olive oil
  • 2 garlic cloves, peeled and crushed
  • 1 stick celery, finely chopped
  • 1 medium carrot, grated
  • 180ml port
  • 20ml (4 tsp) vinho verde (white wine)
  • 700g easy-peel pink prawns
  • 25ml olive oil
  • 15g butter
  • 10ml (2 tsp) fresh flat-leaf parsley, chopped
  • 3 limes, cut in half, to serve

Instructions

1

In a saucepan over medium heat, fry the onion in the 20ml (4 tsp) olive oil, 10

2

minutes. Add the garlic, celery and carrot, and fry, 5 minutes. Add the port

3

and wine and cook until reduced, 10 minutes. Remove from heat and allow

4

to cool. Once cold, add the prawns and refrigerate, covered, to marinate, 2

5

hours.

6

2. Remove the prawns from the marinade and fry in the 25ml olive oil and butter

7

in a large saucepan over high heat, 5 minutes on each side. Strain the

8

marinade and pour the strained juices over the prawns. Reduce the heat and

9

cook for a further 5 minutes. Stir in the parsley and serve with a lime half.

Notes

The prawns can be marinated up to a day in advance.

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