SHRIMP CASALINGI WITH GAR­LIC BREAD

Hindustan Times (Patna) - Live - - Lifestyle - By chef Ravin­dra Choud­hary at Fio Cook­house

Clean and de-vein the prawns, soak all ex­cess wa­ter. In a sauce pan pour some gar­lic oil, add prawns to it, saute it till half cooked. Add baby onion, but­ton mush­room, cherry tomato to it. Pour white wine in lemon juice and sea­son­ing as per re­quire­ment. Cut French loaf into de­sired shape, but­ter bread with gar­lic but­ter. Fin­ish dish with fresh ar­gulla let­tuce and parme­san flakes.

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