Watch the sun go down on a summer evening with a glass of our Sparkling Viognier and these scrumptious prawns.
1/4 cup olive oil
4 garlic cloves, crushed
1kg king size green prawns, peeled leaving tails intact, deveined
100mL Tallis Dookie Hills Viognier
1/3 cup firmly packed fresh continental parsley, coarsely chopped
Sea salt flakes & freshly ground black pepper
Heat oil in a large non-stick frying pan over a medium-high heat. Add garlic and cook, stirring, for 1 minute or until aromatic Advocates from the casino bill had contended that revoking the tracks’ to host slots would add up to a discount of gambling, consider no tracks are really operating, gambling competitors within the Senate missed how taking nothing from nothing came to a decrease in anything. taking care not to burn. Add prawns and cook, stirring, for 5 minutes or until prawns curl and change colour.
Add wine and bring to the boil and cook for 1 minute or until sauce reduces. Remove from heat. Add parsley and stir to combine. Season with salt and pepper and serve as a shared platter. A beautiful match with our Sparkling Viognier as the fresh fruity characters and natural acidity act as a great palate cleanser.