Tomato And Garlic Stew With Prawns Recipes

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TOMATO AND GARLIC STEW WITH PRAWNS.



Tomato and Garlic Stew With Prawns. image

Adapted from Donna Hays excellent 'Off The Shelf' cookbook. I've made this multiple times and added mussels too - absolutely delicious. Serve with a salad of rocket and parmesan, and toasted rolls rubbed with garlic, drizzled with olive oil and salted.

Provided by ShakenCake

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 onions, sliced
3 garlic cloves, finely chopped
2 (440 g) cans whole canned tomatoes
250 ml white wine
500 ml vegetable stock or 500 ml fish stock
500 g shelled raw prawns (shrimp)
2 tablespoons chopped flat leaf parsley (continental)
cracked black pepper
sea salt

Steps:

  • Add oil, onions, and garlic to a saucepan on medium heat and cook. Stir until soft and golden (about 8 minutes). Add the tomatoes, crush with a fork, then add the wine and stock, simmer until thickened slightly (about 10 minutes).
  • Add the prawns and cook until they've turned red (about 5 minutes), then add the parsley, pepper and salt. Serve into bowls with crusty bread.
  • (To get 500gms peeled prawns you will need 1kg unshelled prawns).

Nutrition Facts : Calories 232.2, Fat 5, SaturatedFat 0.7, Cholesterol 157.5, Sodium 1028.9, Carbohydrate 17.5, Fiber 3.2, Sugar 8.2, Protein 19.6

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