Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 \N | Clove garlic; crushed |
1 bunch | Salad onions; finely chopped |
\N \N | ; (reserving some for |
\N \N | ; garnish) |
1 tablespoon | Freshly chopped thyme |
1 tablespoon | Sun dried tomato puree |
1 \N | 400 gram can chopped plum tomatoes |
3 tablespoons | Noilly Prat or dry white wine |
1 \N | 400 gram pac small prawns; defrosted |
Heat the oil in a large frying pan or wok and stir in the garlic and onions. Stir-fry for 2-3 minutes, then add the herbs, puree, tomatoes and Noilly Prat. Simmer stirring ocassionally for 5-8 minutes.
Stir the prawns into the tomato sauce and cook for a further 2-3 minutes Notes Garnish with freshly chopped salad onion.Serve with baby plum tomatoes that have been halved, drizzled with oil and roasted in a hot oven for 15-20 minutes and buttered wild and long grain rice.
Converted by MC_Buster.
NOTES : An easy version of this classic French dish of prawns, tomatoes and garlic.
Converted by MM_Buster v2.0l.