Yield > 4
servings
Keys : Seafood French France European Mediterranean
Ingredients :
1 tbl Olive oil
1 x Clove garlic, crushed
1 bn Salad onions, finely chopped
(reserving some for garnish)
1 tbl Freshly chopped thyme
1 tbl Sun dried tomato puree
1 x 400 gram can chopped plum
tomatoes
3 tbl Noilly Prat or dry white wine
1 x 400 gram pac small prawns,
defrosted
Method :
• 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.
• NOTES : An easy version of this classic French dish of
prawns, tomatoes and garlic.
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