Prawns in a creamy mushroom and vermouth sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | grams | Butter; (1oz) |
| 1 | small | Onion; finely chopped |
| 2 | Cloves garlic; crushed | |
| 125 | grams | Button mushrooms; (4oz) |
| 1 | tablespoon | Freshly chopped tarragon |
| 3 | tablespoons | Vermouth or white wine |
| 4 | tablespoons | Fresh double cream |
| 1 | 400 gram pac small prawns; defrosted | |
| Fresh sprigs of tarragon to garnish | ||
Directions
Heat the butter in a large frying pan and add the onions and garlic. Cook over a low heat to soften the onion without browning for 4-5 minutes.
Add the mushrooms to the pan and cook for a further 3 minutes then add the tarragon, Vermouth and cream.
Stir the sauce and add the prawns, do not allow to boil. Cook for 3-4 minutes and serve.
Notes Garnish with fresh sprigs of tarragon.Delicious served with corn meal pasta twists and herb salad.
Converted by MC_Buster.
NOTES : A quick and easy gourmet dinner for 2.
Converted by MM_Buster v2.0l.