Serves: 2
Total Calories: 269
In a medium-size sauté pan, preheat olive oil over medium-high heat. Add prawns and lightly cook both sides. Add shallots and garlic. When garlic begins to brown, deglaze with wine. Add capers, tomatoes, lemon juice, and parsley. Cook until prawns lose their translucency. Take pan off heat and whisk in butter. Season to taste with salt and pepper.
This Prawns Genovese recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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