Spot Prawns with Garlic, Sorrel, and White Wine

Name: Spot Prawns with Garlic, Sorrel, and White Wine
Yield: serves 4
Ingredients: 1 cup millet, soaked in cold water for 1 to 12 hours and drained; 1/2 cup almonds, coarsely chopped; 7 tablespoons olive oil; Salt and freshly ground black pepper; 2 shallots, thinly sliced; 1 bunch green Swiss chard, stems removed and coarsely chopped; 1 bunch sorrel, trimmed; 1/4 cup white wine; 1/4 cup vegetable or chicken stock; 1 1/4 pounds spot prawns, peeled, deveined, and thawed; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1 tablespoon unsalted butter

December 14, 2011

Lemony sorrel brightens the flavor of spot prawns, large shrimp that can be served with the head and tail on or peeled. To remove the shell, use scissors to cut down the back to the tail tip. Like all shrimp, prawns only take a minute or two to cook, and after that can become tough. Millet provides a fluffy bed that soaks up the sauce. Start this recipe the night before serving so that the millet can soak.

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