Tapas
Valencia
3 prawns, peeled and deveined
¼ cup red onions, julienned
1 oz diced garlic
1 tbsp lemon juice
¼ cup eggplant, diced
¼ cup arugula
Paprika
White wine
Salt and pepper
In a hot skillet, add oil and sauté the
onions, garlic, eggplant and prawns.
Once the prawns are cooked all the
way through—may take up to three
minutes depending on the size of the
prawn—add the seasonings and white
wine. Allow to reduce, and squeeze
fresh lemon juice over the top. Serve
on a plate with arugula.
www.wvexecutive.com
summer 2016
119