Prawns… Garlic… White Wine… Oh, My!

This recipe, which serves 2 to 4 people, depending on your appetites, matches beautifully with Sauvignon Blanc or California Chardonnay.



* 2 lbs. prawns

* 1 tablespoon sugar

* 2 tablespoons grapeseed oil

* 1/2 cup (1 stick) unsalted butter

* 6 cloves garlic, crushed

* 1 or 2 Thai chilies, diced and crushed

* 1 teaspoon Nuoc Mam (fish sauce)

* 1 teaspoon citrus zest


     1. Heat grill for high-heat, direct grilling.

     2. Rinse prawns and place in a large bowl. Sprinkle with sugar and grapeseed oil.

     3. Heat butter over low to medium-low heat. Add garlic, crushed chilies and fish sauce, and gently cook for about 1 minute.

     4. Pour half of butter mix over prawns; return remaining butter mix to stove. Add citrus zest to garlic-butter and keep warm on lowest heat.

     5. Gently toss prawns until sugar is dissolved and garlic-butter completely coats them.

     6. Place prawns over grill’s direct heat. Grill for about 3-5 minutes, turning at least once.

     7. When prawns are just cooked through, remove from grill and place in a large serving bowl. Pour remaining garlic-citrus-butter over grilled prawns, and serve.

Posted in Food and Wine Pairings/Recipes
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