Provencal prawns
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Clove garlic; crushed | |
| 1 | bunch | Salad onions; finely chopped |
| ; (reserving some for | ||
| ; garnish) | ||
| 1 | tablespoon | Freshly chopped thyme |
| 1 | tablespoon | Sun dried tomato puree |
| 1 | 400 gram can chopped plum tomatoes | |
| 3 | tablespoons | Noilly Prat or dry white wine |
| 1 | 400 gram pac small prawns; defrosted | |
Directions
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.