For ➍4 tbs olive oil
2 onions, thinly sliced
10 cl dry white wine
250 g of prawns, thawed
40 g sultanas
5 cl white wine vinegar
40 g pine nuts
Heat 2 tbs oil in a frying pan. Fry the onion for 3 m on low heat. Add the wine. Gently cook the onion over very low heat for 30 ms with the lid on the pan. Stir frequently. Add some extra water or wine if the mixture is too dry .
Meanwhile, peel the shrimps with a sharp knife and remove the intestinal tract but leave the tail down. Pat dry and sprinkle with pepper and salt. Heat the remaining oil in a frying pan and fry the shrimps for 5 m.
Put the raisins in the onion mix and cook for 2 m. Remove the pan from the heat and stir in the vinegar. Put in a bowl and let cool for 10 m. Mix with the shrimps. Season with pepper and salt. Cover and put in the refrigerator for at least 1 h.
Heat a frying pan without oil or butter and toast the pine nuts in 3 m until golden brown.
Add the shrimps' mixture.
Serve with salad or as a snack on toasted bread. Serve with a glass of prosecco.
Meanwhile, peel the shrimps with a sharp knife and remove the intestinal tract but leave the tail down. Pat dry and sprinkle with pepper and salt. Heat the remaining oil in a frying pan and fry the shrimps for 5 m.
Put the raisins in the onion mix and cook for 2 m. Remove the pan from the heat and stir in the vinegar. Put in a bowl and let cool for 10 m. Mix with the shrimps. Season with pepper and salt. Cover and put in the refrigerator for at least 1 h.
Heat a frying pan without oil or butter and toast the pine nuts in 3 m until golden brown.
Add the shrimps' mixture.
Serve with salad or as a snack on toasted bread. Serve with a glass of prosecco.
