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| Langostinos
a la Plancha Sautéed Prawns with Parsley Sauce Sauce 2 tablespoons chopped fresh parsley 2 to 3 garlic cloves, chopped Juice from 1 or 2 lemons (about 1/4 cup) 1 tablespoon water 1 teaspoon salt 1 lb. prawns or jumbo shrimp in shells 1 tablespoon olive oil 1. In food processor or with mortar and pestle, process parsley and garlic. Add lemon juice, water and salt; mix well. 2. Rinse prawns; pat dry. Heat oil in large paella pan or skillet over medium-high heat until hot. Add prawns; cook and stir 2 to 3 minutes or until prawns turn pink. Gradually stir in sauce as prawns cook. 3 to 4 servings Mari Carmen Marqués 
"We spent a year in Girona where the food is nothing like what we have
here. They use more spices. When I travel, I like to try things, to
investigate - what do they have there? But I find the spices can take
away the flavor of the food. Each thing should taste like what it is." |
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©2002 Cocina Casera, Inc., Contact us: |
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