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Recipe for :


This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


Butter Sauce:
1/2 to 1 cup butter
1 Tblsp. finely minced fresh garlic
8 oz. clam juice
1/4 cup flour
1 Tblsp. minced parsley
1/3 cup white wine
Juice of 1/2 lemon
1 tsp. dry basil
1/4 tsp. nutmeg
Salt & pepper to taste
1/2 cup half & half

2 Tblsp. butter
1/3 cup olive oil
1 Tblsp. minced fresh garlic
Juice of 1 lemon
1 Tblsp. fresh chopped parsley
1/2 tsp. red pepper flakes
1 Tblsp. fresh basil
1/4 cup white wine
Dash of dry vermouth
Salt & pepper to taste
3 lbs. deveined and cleaned large prawns

  • Melt butter with garlic in small saucepan over medium heat. Do not let butter brown.
  • In a separate bowl, mix the clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended.
  • Stir in wine, lemon juice, herbs and spices, stirring constantly.
  • Gradually add half & half and stir until thickened.
  • Simmer for 30 - 45 minutes.
  • Melt butter in a large saucepan on high heat and add the oil.
  • Combine remaining ingredients keeping prawns aside until the last minute.
  • Add prawns and sauté until firm and slightly pink. Do not overcook.
  • Pour 1 cup of the butter sauce over the prawns. The rest can be refrigerated for later use.

Shirley Cline