Corfu-style prawn sofrito

One of Corfu's most simple but delicious dishes is transformed into a wonderful seafood meze, ideal for enjoying with friends.

Materials for six servings:

24 medium prawns
5-6 cloves of garlic, finely chopped
30 g parsley, chopped
40 ml of good-quality white vinegar
150 ml good quality dry white wine
1 tsp. flour
40 ml extra virgin olive oil
150-200 ml vegetable broth or warm water
Salt Pepper

Procedure

Step 1

Heat half of the olive oil in a large casserole dish, and sauté the garlic and flour for 2 minutes until it takes on a slight colour.

Step 2

Deglaze with the vinegar and wine, stirring constantly. Lower the fire and let the alcohol evaporate for 2 seconds. Add the stock, salt, pepper, and half of the parsley and cook for 10 minutes.

Step 3

In a pan, saute the prawns with the remaining olive oil. Add them to the sauce and let them cook for 2-3 minutes. Add the rest of the parsley and set aside.

Step 4

Serve the prawns with their sauce and some freshly ground pepper.

Photo: Eva Monohari

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