Prawn and port sauce

Yield: 8 Servings

Measure Ingredient
1 teaspoon Olive oil
1 \N Whole clove garlic; minced
1 \N Whole carrot; Chopped
1 \N Stick celery; chopped
1 \N Whole onion; chopped
60 millilitres Port wine
1 cup White wine
1 cup Water
250 grams Tomatoes; chopped
2 tablespoons Tomato puree

Remove shells from Prawns and set aside prawns for another use. Heat oil in pan and saute garlic. Add carrot, celery and onion. Cook until onion is soft. Add Prawn shells Cook for 2 minutes. Add Port and simmer until reduced by half. Add wine, water, tomatoes and tomato paste. Simmer covered for 15 minutes.

Strain mixture through calunder or sieve. Return sauce to pan and summer uncovered for about 20 minutes or until reduced to 1 cup. Add Evaporated skim milk and stir until heated through.

Recipe By : Larry Abbott - Adapted/Australian Womens Weekly- Saucery Posted to FOODWINE Digest 02 Oct 96 Date: Thu, 3 Oct 1996 06:37:10 +1000 From: "Abbott@..." <abbott@...> NOTES : Start with 500 grams of Prawns. Use the Prawn shells and heads only for this recipe.

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