Provencal prawns

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.

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