Crawford Viognier – Firecracker Prawns
This is one fiery dish that people just can’t seem to get enough of! I suggest you pair my Firecracker Prawns with a light, fruity Viognier. That way, when you just can’t stop eating them you won’t spontaneously combust!
1 lb. medium size Prawns (peeled & cleaned)
4-5 Garlic Cloves (chopped)
2 Tablespoons Olive Oil
¼ Cup Dry White Wine
¾ Cup Heavy Cream
2 Tablespoons Harissa Sauce
Salt and Pepper to taste
Pinch of Dry Chili Flakes
Pinch fresh Parsley
Heat oil over medium-high heat add prawns, stirring constantly, 2-3 minutes. Add chopped garlic, then Harissa sauce and cook for 2 minutes. Add white wine to deglaze the pan, cook a minute then add the heavy cream, pinch salt and red chili flakes. Allow to cook for 3-4 minutes so the cream can reduce and the sauce can evolve. Taste and adjust salt, transfer to serving bowl and top with chopped parsley.