1 lb fresh best quality prawns
2 T olive oil
1 shallot, finely chopped
2-3 cloves garlic, slivered
pinch of fresh tarragon
1/4 t sea salt
white peppercorns, freshly ground
1/2 C Casa de Fruta Blenheim Apricot wine or other sweet dessert wine
snipped fresh parsley
2-4 T B & R Farms Dried Apricot Chutney
Peel & devein the prawns.
In a heavy bottomed sauté pan, heat oil & gently cook the shallots and garlic until soft but not browned. Add the tarragon, salt, pepper and prawns. Cook & stir until the prawns turn pink, just a few minutes. Do not overcook! Remove to warmed serving platter.
Bring the juices in the pan to a boil, reduce heat and add the wine. Stir 1-2 minutes to reduce the sauce slightly. Stir in the parsley and apricot chutney. Pour sauce over the prawns, adding more chutney along side for dipping.