Irish Fare with Bells
Posted
Fri, 03/12/04
As St. Patrick's Day draws near, I'm trying to decide what to prepare for the holiday. I'm sure I'll end up preparing corned beef and cabbage, but often look for other ideas in "The Irish Isle," a nicely-done cookbook from Menus & Music.
The following recipe originated from Rosleague Manor:
Sautéed Killary Prawns in Garlic-Basil Cream
2 TBS clarified butter
In a large sauté pan or skillet over medium heat, warm enough clarified butter to coat the bottom of the pan. Sauté the prawns until pink and opaque, about three to four minutes. Stir in the remaining ingredients and cook to reduce the liquid until it lightly coats the back of a spoon. Serve at once. Recipe makes enough for six people.
Trivia Note: Killary is located in Connemara, Ireland (on the border between counties Galway and Mayo).
There will be more to come before St. Patrick's Day arrives . . .
Tags: Ireland;
Seafood
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