Serves : 3 - 4
Information :
This delightful, spicy combination makes a lovely, light main course for a casual supper. Serve with rice, noodles or even freshly cooked pasta and a leafy green salad.
Ingredients :
45 ml (3 tbsp) olive oil
2 shallots, chopped
2 garlic cloves, chopped
1 fresh red chilli, chopped
450 g (1 lb) ripe tomatoes, skinned, seeded and chopped
15 ml (1 tbsp) tomato puree
1 bay leaf
1 thyme sprig
90 ml (6 tbsp) dry white wine
450 g (1 lb) cooked large prawns, peeled
salt and ground black pepper
roughly torn basil leaves, to garnish
Method :
1. Heat the oil in a pan, then add the shallots, garlic and chilli and fry until the garlic starts to brown.
2. 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.
3. 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.
For a milder flavour, remove all the seeds from the chilli.
Information :
This delightful, spicy combination makes a lovely, light main course for a casual supper. Serve with rice, noodles or even freshly cooked pasta and a leafy green salad.
Ingredients :
45 ml (3 tbsp) olive oil
2 shallots, chopped
2 garlic cloves, chopped
1 fresh red chilli, chopped
450 g (1 lb) ripe tomatoes, skinned, seeded and chopped
15 ml (1 tbsp) tomato puree
1 bay leaf
1 thyme sprig
90 ml (6 tbsp) dry white wine
450 g (1 lb) cooked large prawns, peeled
salt and ground black pepper
roughly torn basil leaves, to garnish
Method :
1. Heat the oil in a pan, then add the shallots, garlic and chilli and fry until the garlic starts to brown.
2. 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.
3. 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.
For a milder flavour, remove all the seeds from the chilli.
