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Marisolio’s Sautéed Prawns with Grapes and Fennel

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

6-7 minutes


4-6 people


  • 2 Tablespoons California Garlic Olive Oil
  • 1 Tablespoon garlic, minced
  • 1 Tabelspoon Fennel seed, crushed or coarsely ground
  • 1/8 teaspoon red chili, crushed
  • 1 fresh fennel bulb, thinly sliced (about 1-1/2 cups)
  • 1 cup green seedless grapes
  • 1/4 teaspoon salt
  • 1/4 cup Champagne Wine Vinegar
  • 2-1/4 Tablespoons Butter Olive Oil
  • 1-1/2 pounds (21-25 count) prawns, peeled and deveined.
  • 1 Tablespoon chopped fennel grass from top of fennel bulb


  • Heat olive oil in large non-stick frying pan over high heat. Add garlic, fennel seed and chili flakes. Stir. Cook about 1 minute until garlic just begins to brown. Add the sliced fennel bulb, grapes and salt and continue to cook for 2 more minutes.
  • Add prawns and continue to cook, stirring occasionally until prawns just turn pink, about 2-3 minutes.
  • Add white wine or vermouth and simmer briefly only about 30 seconds.
  • Add butter and swirl pan to incorporate. Adjust seasoning to taste, sprinkle with fennel fronds and serve.
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