prawn and tomato pasta sauce
| Measure | Ingredient |
|---|---|
| 40 grams | St Ivel Mono; (1.5oz) |
| 2 | Cloves garlic crushed |
| 1 | Leek; sliced |
| 225 grams | Mushrooms; sliced (8oz) |
| 2 | Courgettes; sliced |
| 150 millilitres | Fish stock; (0.25 pint) |
| 1 | 400 g; (14oz) canned |
| ; chopped tomatoes | |
| Seasoning | |
| 60 millilitres | Dry sherry; (4tbsp) |
| 450 grams | Cooked; peeled prawns (1lb) |
| 30 millilitres | Chopped fresh mint; (2tbsp) |
| 15 millilitres | Cornflour; (optional) (1tbsp) |
Melt St Ivel Mono in a large saucepan. Add garlic, leek, mushrooms, stirring occasionally.
Add the fish stock, tomatoes and seasoning. Mix well. Bring to boil, cover and simmer for 10 mins, stirring occasionally, until vegetables are just tender.
Add sherry, prawns and mint and mix well. Bring back to boil and simmer gently for 5 minutes.
To thicken sauce with cornflour, blend cornflour with 30ml (2tbsp) water.
Add to sauce and bring to boil, stirring continuously, until mixture thickens. Simmer gently for 2-3 minutes.
Serve prawn sauce with boiled wholemeal pasta shapes, tagliatelle, spaghetti or brown rice.
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