ST. LOUIS —
Creole prawns in a Creole white wine sauce
1 pound 16/ 20 count prawns/ Shrimp
2 tbs butter
3 tbs Creole seasoning
1/2 Cup white wine
2 tbs Parsley
Set stove to med hi temp
Place butter, white wine and seasoning in med saucepan mix well.
Bring to a boil then reduce heat to low
Add shrimp cook 1 1/2 minutes on each side. Squeeze in fresh lemon juice and garnish with parsley.
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