Prawns in Red Wine

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds large prawns, shelled
  • 4 tablespoons olive oil
  • 2


Heat 2 tablespoons olive oil in a frying pan. Add shallots and cook gently until transparent. Add Burgundy, garlic, bay leaf and peppercorns, and simmer for 10 to 15 minutes.

Heat the butter and remaining oil in another pan; add mixed vegetables and cook until they turn golden. Mix tomato co