Ingredients:
Olive oil - 3 tbsp
Shallots - 2 (chopped)
garlic cloves - 2 (chopped)
Red chilli - 1 (chopped)
Ripe tomatoes - 450 gms (peeled, seeded and chopped)
Tomato puree - 1 tbsp
Bay leaf -1
Thyme sprig -1
Dry white wine - 6 tbsp
large prawns - 450 mgs (cooked, peeled)
Salt and ground black pepper
Basil leaves - to garnish
Method:
Olive oil - 3 tbsp
Shallots - 2 (chopped)
garlic cloves - 2 (chopped)
Red chilli - 1 (chopped)
Ripe tomatoes - 450 gms (peeled, seeded and chopped)
Tomato puree - 1 tbsp
Bay leaf -1
Thyme sprig -1
Dry white wine - 6 tbsp
large prawns - 450 mgs (cooked, peeled)
Salt and ground black pepper
Basil leaves - to garnish
Method:
- Heat the oil in a pan, then add the shallots, garlic and chilli. Fry until the garlic starts to brown.
- Add the tomatoes, tomato puree, bay leaf, thyme, wine and seasoning.
- Bring to the boil, then reduce the heat and cook gently for about 10 minutes, stirring occasionally, until the sauce has thickened.
- Discard the herbs.
- Stir the prawns into the sauce and heat through for a few minutes.
- Taste and adjust the seasoning.
- Scatter over the basil leaves and serve at once.
- Serve with rice, noodles or freshly cooked pasta and a leafy salad.
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