October 04, 2016


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


  • 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.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0