During the beautiful weather of June 1914 Paul Morand, a friend of Coco Chanel, noticed ladies fishing for prawns wearing "a boater embellished with Chantilly violets."
This is when Chanel saw an opportunity for change, and it seemed possible that women might be persuaded to go bathing. She borrowed the knit material of a man's sweater and fashioned a bathing suit. Instead of wading wearing your clothes and a boater.
But whatever they were wearing, how did these ladies prepare the prawns they had been fishing for. If they were big prawns I would definitely make scampi.
Prawn Scampi
serves 2 people
1 lb. prawns, cleaned, deveined, leave tail attached
1 cup dry white wine
2 tbs. tarragon butter (combine 1 tbs. chopped tarragon with softened butter and 1/2 tsp. salt)
2 tbs. chopped parsley
Pre-heat the oven to 500 degrees
Cut the prawns from just below the tail in half. Flip the halves of the body around and wrap them around the tail so it stands up. Place in a shallow baking dish. Pour over the wine, dot with the tarragon butter and bake in the hot oven for 5-6 minutes until the prawns are pink and cooked.
Remove the prawn scampi from the oven and sprinkle with the parsley. Serve with crispy, buttery, gluten free toasts and a green salad.
Save your boater trimmed with Chantilly violets for a walk in the park.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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