|Louisiana prawns||1 Pound, peeled and deveined (Large Sized)|
|Chopped scallions||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Sauterne||1⁄4 Cup (4 tbs)|
|Cream||2 Cup (32 tbs)|
Saute prawns in heated butter in skillet 2 to 3 minutes; add scallions and saute 3 to 4 minutes longer.
Sprinkle with a mixture of flour and curry powder.
Cook and stir about 3 minutes.
Stir in the wine and cream and simmer mixture 10 minutes, stirring occasionally.
Transfer prawns to a chafing dish using a slotted spoon.
Continue cooking the sauce over low heat to desired consistency.
Correct the seasoning and pour over the prawns.