Yield: 2 servings
|2||Cloves garlic; chopped|
|125 grams||Peeled cooked king prawns; or about 10|
|2 tablespoons||Olive oil|
|Salt and pepper|
|1½ teaspoon||Tomato puree|
Saut the garlic and prawns for 30 seconds in the oil, stirring, until the pre-cooked prawns are heated through or until the uncooked ones turn pink.
Add salt and pepper, the tomato puree and cognac and cook for a further 30 seconds. To serve, you can ignite the sauce and flamb it, if you wish.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.