1 ½ lbs fresh Prawns or Shrimp
4 C water
1 large Onion, minced, plus ½ Onion cut into 8 pieces
3 cloves Garlic, minced, plus 2 whole Garlic cloves
1 Fennel Bulb, minced, large stalks and core kept and cut into 1” lengths
1 Bay Leaf
2 sprigs Thyme
Salt and Black Pepper
1 tsp Saffron threads
2 Tbl Butter
2 Tbl Extra Virgin Olive Oil
1 C Arborio Rice
2 oz St. Supéry Andrew Jackson Dollarhide Brandy
½ C St. Supéry Estate Sauvignon Blanc
½ C Parmesan, grated
Tender inner fronds from Fennel, rough chopped
1 tsp Lemon zest
BEST CHOICE: Giant tiger prawns farmed worldwide in indoor recirculating tanks or ponds with wastewater treatment are a Best Choice.
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