Promiscuous Prawns Recipe


Ingredients


STEP ONE

2 to 3 tablespoons olive oil
1 clove of garlic, minced
2 to 3 green onions, chopped
8 to 10 large prawns, *
2/3 cup sauterne, or dry white wine
1/2 lemon, juiced
2 tbsp parsley, chopped
1 to 3 tablespoons butter

STEP TWO

1 lemon wedges
1 parsley sprigs


Directions

Heat oil in large frypan over medium flame.
Saute` garlic and onions until tender. Add prawns and saute` until
pink, approximately 3 minutes. Add remaining ingredients, butter
last. Stir briefly to give sauce a creamy appearance. Remove to
warmed au gartin dishes and garnish with lemon and parsley.
Source: Cooking In The Nude--Quickies, c1984


Servings: 2 servings

 

 

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Categories: Fish; Seafood


The History of Recipes

Recipes as a concept can be tracked way back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these early cookbooks were just very simple pictorial instructions for food preparation.

Much later, in Roman times a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and desserts, something we still use today. Aspicius describes how the ancient chefs were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs such as basil, rue and asafoetida.

Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, such as coriander, parsley, and rosemary. These new herbs and spices led to an explosion in books on cooking, most of which are now in academic collections.

When we get to the twentieth century, cookery publications are starting to become popular as a result of higher levels of literacy, people having more free time and having more money.

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We hope you enjoy this Promiscuous Prawns recipe.

 


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