10 large prawns
salt and pepper; to taste
50 g butter
3 large mushrooms; thinly sliced
2 shallots; finely chopped
2 cloves garlic; crushed
3 tablespoons spring onions; chopped
1 tablespoon sherry
4 tablespoons whipping cream
1 teaspoon fresh parsley; chopped
Yield: 2 servings
Season the prawns with salt and pepper. Sauté in butter, turn them when they are pink. Add the mushrooms, shallots, garlic, and spring onions and sauté for about 4 minutes. Add the sherry and simmer for 1 minute. Add the cream and shake the pan until the sauce is thickened. Garnish with parsley.