Ingredients
- 2 shallots (minced)
- 1 clove garlic
- 250 gr prawns (raw)
- 75 gr brut champagne
- 20 gr sweet butter
- 10 ml lemon juice (fresh)
- 2 gr calverts cedar street dill
Shell and devein prawns. Melt butter in saute pan over medium high heat. Add shallots and garlic and saute 1 minute. Add prawns and saute quickly until just pink. Stir in champagne, lemon juice, and mustard, and simmer 3 minutes. Serve over a bed of hot rice or pasta. Garnish with fresh chopped parsley.
