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Prawns: Pan-Fried Prawns with White Wine & Lemon Juice

Source of Recipe


Adapted from Cooking the Roman Way






List of Ingredients



• 1 lb. fresh prawns or jumbo shrimp, without shells
  
• 2 lemons
  
• 2 to 3 Tbsp all-purpose flour
  
• Kosher salt or coarse sea salt and freshly ground black pepper
  
• 2 Tbsp extra-virgin olive oil
  
• 1/2 cup Italian dry white wine
  






Instructions



1. Rinse the prawns; pat them dry with paper towels and lay them out on a plate. Warm a serving plate. Squeeze the juice of one lemon, and slice the other into thin rounds.
   
   
2. In a mixing bowl, combine the flour with a generous pinch each of salt and pepper. Dredge the prawns in the seasoned flour and return them to the plate.
   
   
3. Heat the oil in a heavy frying pan over medium-high heat. Carefully add the prawns to the pan in a single layer. Cook for 3 minutes per side. Pour in 1/4 cup wine and let it sizzle until it evaporates. Transfer the prawns with tongs to the serving plate that's been warming. Pour the lemon juice and the remaining wine into the pan. Add a pinch of salt and pepper. Stir and scrape the pan over heat for about 1 minute.
   
   Pour the pan juices over the prawns, top with lemon slices and serve.
   
   Serves 2