Capered Prawns in Sangiovese Reduction

During the summer months, most of us look forward to light, quickly prepared meals that can be enjoyed on the patio with family and friends over a bottle of wine. This recipe works wonderfully with a fresh fun wine like our Sangiovese/Chianti.

For this dish, you'll need:

24 large prawns, peeled and deveined
3 tablespoons seasoned bread crumbs
¼ cup olive oil
1 clove garlic, minced
2 tablespoons capers, rinsed
1 tablespoon sweet red pepper, finely minced
¾ cup Sangiovese
¼ cup cream
2 tablespoons chopped flat Italian parsley
Salt to taste

2 cups Basmati rice prepared to package instructions.

• Dredge prawns in bread crumbs and shake off excess. In a 12-inch sauce pan heat olive oil over medium heat. Add prawns and brown lightly on one side. Remove prawns to a warm plate. Add garlic, capers, red pepper and Sangiovese to the sauce pan. Cook until liquid is reduced by half. Return the prawns to the sauce pan, uncooked side down. Simmer until second side is finished – about two minutes. Quickly whisk in the cream. Remove from heat and season with salt and chopped parsley.
• Place prawns on a bed of basmati rice. Drizzle with the Sangiovese reduction. Add a side dish of juicy thick sliced tomatoes and cucumbers lightly sprinkled with olive oil, balsamic vinegar and chopped fresh sweet basil.

Complete this meal with a loaf of crusty French bread and a bottle of our Bella Piazza Sangiovese. Serves 4.

Order the featured wine: Bella Piazza Winery 2002 California Shenandoah Valley Sangiovese/Chianti

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