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.