Prawns with Chardonnay

Prawns with Chardonnay


12 king prawns

200 gr of celery, carrot and shallot

1/2 glass of Chardonnay white wine

2 tablespoons of extra virgin olive oil

2 cloves of garlic

parsley, salt to taste


Shell the prawns, brown the heads and carcasses with the garlic cloves in the oil. Add the diced celery, carrot and shallot to the saucepan. Cover everything with cold water, bring to a boil and add the parsley.

Reduce the fish soup by half, then strain. Bring it back to the boil adding the white wine and throw in the peeled prawns; season with salt. Cook for a few minutes and serve.


As an alternative to prawns, you can use prawns. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe.