Serving Size : 2 Preparation Time :0:15
Categories : "Main Meal" Cuisine: "Italian Style"
350 grams large green prawns
2 tablespoons shallots -- chopped very finely
2 cloves garlic -- crushed
125 mls dry white wine of vermouth and water 50/50
125 mls strong fish stock
2 large tomatoes -- skinned and seeded
1 tablespoon tomato puree
1/2 red pepper -- skinned & seeded
2 teaspoons cornflour
65 mls double cream
butter and olive oil
1 tablespoon flat leaf parsley -- chopped
Remove the shells from the prawns leaving the head and tail intact for maximum impact on presentation (otherwise remove all the shell, head tail etc). Devein and set to one side.
Melt about 1/2 oz butter and a couple of teaspoons of olive oil in a pan, gently fry the shallots and garlic until softened but not coloured.
Chop the tomato flesh and capsicum as finely as possible.
Add to pan with the tomato puree, stock and wine. Bring to the boil and simmer for several minutes until slightly reduced.*
Blend the cream and cornflour.
Add the prawns to the tomato sauce.
Stir in the cream making certain the sauce remains smooth.
The dish will be ready to serve in approximately 2 minutes.
DO NOT overcook the prawns.
Garnish with chopped parsley and serve on a bed of boiled/steamed rice.
