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Appetizer: steamed scallops on oven crisped phyllo squares, cheese plate
Salad: Bocconcini and tomato salad
Main: spot prawns cooked in garlic parsley butter served with penne tossed with olives, Parmesan and basil
vegetables: asparagus, I think
Dessert: lime tart and cookies
6 people, 3 lbs prawns, may 21
Bishop’s Whole Sot Prawns with Garlic Parsley Butter Sauce
From John Bishop, owner, of Bishop’s
1 lb (500 grams) whole spot prawns, head on
2 tbsp (30 ml) butter
2 cloves garlic minced
1 tbsp (15 ml) chopped parsley
1/4 cup (60 ml) dry white wine
Salt and pepper to taste
Heat a large fry pan on medium high heat. Add butter, garlic and parsley and lightly fry together for 1 – 2 minutes.
Add whole prawns and white wine, Toss together and lightly season with salt and pepper. Cover and cook for 4-5 minutes.
Serve in warm bowls with lemon slices and warm crunchy baguette.
Serves 4
Guests: Mom, Harriet, Steve, Lisa and Jay & I
Source: John Bishop’s recipe in the Vancouver Sun
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