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1. Peel the prawns and remove the black vein along the top. If desired.
2. In a shallow dish place the prawns.
3. Combine all the wine, lemon juice, dill and pepper. Do not add the chopped parsley or butter.
4. Pour the marinade over the prawns and turn several times to coat well.
5. Marinate for at least 2 hours in the refrigerator.
6. In the large frying pan and melt the butter.
7. With a slotted spoon removed the prawns from the marinade.
8. Place them in butter.
9. Cook over moderate heat for 8-10 minutes, stirring frequently for even cooking.
10. Pour the marinade into a deep saucepan.
11. Boil rapidly until it thickens and reduces by about 3/4.
12. Place the cooked prawns in a large serving dish and pour over the reduced marinade.
13. Sprinkle with chopped parsley.
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