125g king prawns (about 1/3 lb.)
20 cherry tomatoes, halved
100ml of Tawny Port (about 1/2 cup)
nob of butter
chopped chives, for garnish

Melt butter in a skillet or deep frying pan, add the tomatoes, simmer on a low heat for about 5 minutes.

Meanwhile take a sharp knife and make an incision on the back of each prawn. Put prawns in the pan, once the butterfly effect takes shape pour in the port and simmer for 1 minute.

I normally serve this recipe on crusty bread with melted Irish cheese and a nice bottle of red wine.

Submitted by: Gary Lee Haigh