Prawns with Pink Peppercorns
24 large prawns, peeled and deveined
2 tablespoons flour
1/4 cup olive oil
1 clove garlic, minced
2 tablespoons pink peppercorns
1 tablespoon sweet red pepper, finely minced
3/4 cup Sangiovese
1/4 cup butter
2 tablespoons chopped parsley
Pinch of salt
Dredge prawns in flour and shake off excess. In a 12-inch sautŽ pan heat olive oil over medium heat. Add prawns and brown lightly on one side. Turn prawns and add garlic, peppercorns and red pepper. Add Sangiovese and cook until liquid is reduced by half. Whisk in the butter and reduce slightly. Remove from heat and season with salt and chopped parsley.
Serve over rice or pasta with Iván Tamás Sangiovese. Serves 6 as an appetizer or 4 as an entree.
Recipe courtesy of Iván Tamás Winery
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