Sauteed Garlic Prawns
From Lee Humphries, chef de cuisine of C restaurant
24 prawns, live and whole
8 ounces (244 grams) of butter, unsalted
4 jalapenos, sliced, seeds removed
8 cloves of garlic, sliced thinly
12 tbsp (180 mL) of chopped parsley
12 tbsp (180 mL) of sliced preserved lemon
Salt and pepper, to season
8 ounces (240 mL) of Backyard Vineyards Riesling (Neck of the Woods Winery)
Microgreens, to garnish
4 tsp (20 mL) of olive oil
In a hot sauté pan, add a little olive oil. Add prawns and butter. Sauté quickly. Add remaining ingredients and deglaze with white wine. Season to taste. Plate and garnish with microgreens.
Twist, peel and enjoy.