Enjoying a dish of red prawns with Vernaccia means indulging in a moment of pleasure and well-being, thanks to a natural product that offers all the flavor and beneficial properties of the sea.
First of all, you should remember that if the prawns are frozen on board, they should not be thawed as they do not contain water.
I always start by preparing the emulsion of extra virgin olive oil, garlic, parsley, and salt.
We finely chop the parsley and garlic and pour them into a container where we first pour the oil, then the parsley and garlic, and stir for a few seconds.
Next, I rinse the prawns under running water and cut off the whiskers. I arrange the prawns in a baking dish and then pour the emulsion over them.
I transfer the baking dish to the oven, cook for 5 minutes at 170 degrees, pour the Vernaccia, and continue cooking for another 10 minutes.
Baking dish
Store for a maximum of 24 hours
I highly recommend pairing this dish with a glass of fresh Vernaccia, so you can fully appreciate the combination of the prawns and the wine.
Italia, Sardegna
| Energy (kcal) | 82.42 |
| Carbohydrates (g) | 3.36 |
| of which Sugars (g) | 3.36 |
| Fat (g) | 3.52 |
| of which Saturates (g) | 0.51 |
| Protein (g) | 9.29 |
| Fiber (g) | 0.39 |
| Sale (g) | 0.26 |
