Yield: 4 servings
|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.