Ingredients
- 1 tablespoon Olive oil
- 1 Clove garlic, crushed
- 1 bn Salad onions, finely chopped (reserving some for garnish)
- 1 tablespoon Freshly chopped thyme
- 1 tablespoon Sun dried tomato puree
- 1 400 gram can chopped plum tomatoes
- 3 tablespoons Noilly Prat or dry white wine
- 1 400 gram pac small prawns, defrosted
Make it step by step
- Heat the oil in a large frying pan or wok and stir in the garlic and onions. Stir-fry for 2-3 minutes, then add the herbs, puree, tomatoes and Noilly Prat. Simmer stirring ocassionally for 5-8 minutes.
- Stir the prawns into the tomato sauce and cook for a further 2-3 minutes
- Notes Garnish with freshly chopped salad onion.Serve with baby plum tomatoes that have been halved, drizzled with oil and roasted in a hot oven for 15-20 minutes and buttered wild and long grain rice.
- NOTES: An easy version of this classic French dish of prawns, tomatoes and garlic.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.