Provencal Prawns

Photo: flickr user djjewelz

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

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.