Prawn and tomato pasta sauce

Yield: 1 servings

Measure Ingredient
40 grams St Ivel Mono; (1.5oz)
2 \N Cloves garlic crushed
1 \N Leek; sliced
225 grams Mushrooms; sliced (8oz)
2 \N Courgettes; sliced
150 millilitres Fish stock; (0.25 pint)
1 \N 400 g; (14oz) canned
\N \N ; chopped tomatoes
\N \N 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes