Tomato and Garlic Stew With Prawns. |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from Donna Hays excellent 'Off The Shelf' cookbook. I've made this multiple times and added mussels too - absolutely delicious. Serve with a salad of rocket and parmesan, and toasted rolls rubbed with garlic, drizzled with olive oil and salted. Ingredients:
1 tablespoon olive oil |
2 onions, sliced |
3 garlic cloves, finely chopped |
2 (440 g) cans whole canned tomatoes |
250 ml white wine |
500 ml vegetable stock or 500 ml fish stock |
500 g shelled raw prawns (shrimp) |
2 tablespoons chopped flat leaf parsley (continental) |
cracked black pepper |
sea salt |
Directions:
1. Add oil, onions, and garlic to a saucepan on medium heat and cook. Stir until soft and golden (about 8 minutes). Add the tomatoes, crush with a fork, then add the wine and stock, simmer until thickened slightly (about 10 minutes).
2. Add the prawns and cook until they've turned red (about 5 minutes), then add the parsley, pepper and salt. Serve into bowls with crusty bread.
3. (To get 500gms peeled prawns you will need 1kg unshelled prawns).
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