Saute the onions, tomatoes
, garlic, flat leaf parsley
, salt, and pepper in butter for approximately 4 minutes on high heat. Add prawns
and saute for 30 seconds. Add white wine
, cover for 2 minutes.
Lay bed of rice and grains on plate in small mound. Arrange prawns towards the center of the mound with tails out. Put 1/4 of butter sauce
on each prawn, then add grilled pineapple brochette
with Italian flat-leaf parsley and lemon.