Ingredients

1 lb. fresh prawns, peeled and deveined
¼ cup stock reduction from the prawn heads and shells, or good reduced chicken stock
¼ cup dry white wine
¼ cup of our Brandenburg No.3 sweet wine (optional)
½ small onion, finely minced
2 cloves of garlic, finely minced
¼ cup (2 oz) unsalted butter
2 tbsp Venturi-Schulze balsamic vinegar
salt and pepper to taste
minced parsley to garnish

Method

In a heavy skillet, melt half the butter and when it starts foaming, add the onion. Cook over low heat for about 10 minutes or until soft. Add the garlic and cook for a few seconds while stirring. Raise the heat and throw in the prawns. Quickly stir them for about 2 minutes to lightly and evenly brown them. Remove the prawns to prevent overcooking and keep warm, then add the stock and the wines and, over high heat and shaking the pan constantly, cook until the liquids have evaporated to about half. This should take about 2 minutes. Turn off the heat, then swirl the rest of the butter in the pan until the butter is melted. Add the balsamic vinegar, stirring slowly. Divide the prawns onto hot serving plates, then pour the sauce over the prawns and complete with a sprinkle of minced parsley.

Have plenty of crusty bread to mop up the sauce, or serve hot, buttered tagliatelle on the side.