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Drunken prawns with port and vinho verde

Name: Drunken prawns with port and vinho verde
Yield: 6
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

July 4, 2015 (Last Updated: June 14, 2022)

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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

Heat 20ml oil in a pot over medium heat. Add the onion and fry for 10 minutes until soft and golden. Add the garlic, celery and carrot, and cook for 5 minutes. Add the port and wine and cook until reduced, 10 minutes. Remove from heat and allow to cool.

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

Remove the prawns from the marinade and fry in 25ml olive oil and butter in a large pot over high heat for 5 minutes on each side. Strain the marinade and pour the strained juices over the prawns. Reduce the heat and cook for a further 5 minutes.

Stir in the parsley and serve with a lime half.