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The dish chef Jose Garces shared with Wine Spectator is called simply Marvesta Prawns. The broth in which the shrimp are served, seasoned by tomato, orange and fennel, manages to be both full-bodied and delicate enough to allow the flavor of the shrimp to come through beautifully. To sop up the delicious broth, Garces serves the dish with grilled sourdough bread.
For the full article, check out the new issue of Wine Spectator, on newsstands February 28, 2012.
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