Provencal Prawns
By: Anonymous
Published: Saturday, February 13, 2010 - 6:11am

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

Preparation

1 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. 2 Stir the prawns into the tomato sauce and cook for a further 2-3 minutes 3 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. 4 NOTES : An easy version of this classic French dish of prawns, tomatoes and garlic.