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      RECIPE TITLE " Creole-Style Prawns" recipe from: Wine Lover's Cookbook: Great Meals for the Perfect Glass of Wine Recipes from THE WINE LOVER'S COOKBOOK, copyright c 1999 by Sid Goldstein. Photos copyright c 1999 by Paul Moore. All rights reserved.

    yieldsServes 4 as an entrée. time--- difficultymoderate

    Recommended Wine: Riesling
    Alternative Wine: Sauvignon/Fumé Blanc

    This Creole-style prawn dish is a terrific showcase for an off-dry, fruity Riesling. The decidedly nongourmet ingredient of catsup (yes, humble bottled catsup), with its sweet-tart-tangy flavors, wraps itself around Riesling with unexpected grace. Sauvignon/Fumé Blanc is a tart, fruity contrast to the slightly sweeter qualities of the dish. Redolent of herbs and spices, the sauce provides a flavorful bed for the sweet succulence of the prawns. Serve over white rice.


    3 tablespoons unsalted butter
    2 tablespoons all-purpose flour
    1-1/2 cups fish or chicken stock
    1 cup chopped green pepper
    2 cloves garlic, minced
    3/4 cup chopped sweet onions
    1 large tomato, seeded and diced, or one 14-1/2-ounce can chopped tomatoes, drained
    1/2 cup catsup
    1/4 cup pitted, chopped Kalamata olives
    1/3 teaspoon cayenne
    1 teaspoon sweet paprika
    1 teaspoon dried thyme
    1 teaspoon dried basil
    1 teaspoon dried marjoram
    2 pounds prawns, shelled and deveined
    Kosher salt and cayenne pepper
    Garnish: chopped green onions

    In a medium sauté pan or skillet over medium heat, melt 2 tablespoons butter. Add flour and stir with a wooden spoon until smooth and slightly brown. Slowly add stock and stir until thickened slightly. Reserve.

    In a large sauté pan or skillet over medium heat, melt 1 tablespoon butter and sauté green pepper, garlic, and onions for 3 to 4 minutes, until onions are translucent and green pepper is tender. Add tomatoes, catsup, olives, cayenne, paprika, and herbs and simmer for 5 minutes. Add reserved stock mixture to onion-pepper mixture and stir until well blended. Add prawns and simmer for 20 minutes, covered. Season to taste.

    To serve, spoon white rice into large soup bowls. Divide prawns and sauce over rice. Sprinkle green onions over top.

    HOT!We recommend:

    Wine Lover's Cookbook Wine Lover's Cookbook: Great Meals for the Perfect Glass of Wine It's time to pull the cork on that special bottle of wine. The food you serve with it will play a crucial role in your enjoyment of the wine, helping to bring out its very best qualities. In this breakthrough book, wine expert and award-winning cookbook author Sid Goldstein takes the mystery out of pairing food with wine. Offering clear, lively descriptions of more than a dozen of the most popular varieties, from crowd-pleasers such as Merlot and Chardonnay to up-and -comers like Viognier and Syrah. Each chapter begins with a flavor portrait of the featured wine, including typical aromas, styles, flavor characteristics, and primary source regions, followed by an easy-to-read list of base and bridge ingredients that help connect the wine with the food.

    Then, of course, there are the recipes— A delicious compendium of simple and elegantly stylish dishes created to balance or contrast with each wine. Been saving a great bottle of cabernet sauvignon? Make a toast over New York steaks with Gorgonzola-walnut "butter". Curious to try a glass of Viognier? Surprise your guests with crunchy little wontons stuffed with smoked oysters and cream cheese. Bring the evening to a sweet conclusion with a glass to late-harvest Riesling and a serving of peach and banana bread pudding From Champagne to Zinfandel, The Wine Lover's Cookbook makes any meal an occasion for a perfect glass of wine.

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