BBQ
RECIPES
PRAWN
A LA-AMERICAINE RECIPE
90
g (3 oz.) butter
2
cups dry white wine
2
medium onions
1
Bayleaf
I
Clove garlic
Salt,
pepper
2
- 470 g (I5 oz.) cans whole tomatoes
1
kg (2 lb.) prawns
6
shallots or spring onions
Melt
butter, add peeled and finely-chopped onions and crushed garlic, then sauté
until the onion is transparent.
Add
undrained tomatoes (crush tomatoes, using potato masher), wine and Bay leaf.
Season
with salt and pepper.
Bring
to boil, then reduce the heat to simmer uncovered 30 to 40 minutes or, until
the sauce is reduced and thickened. Remove the Bay leaf.
Add
shelled prawns and chopped shallots and simmer gently until the prawns are
heated through - approximately 5 minutes.
Serve
with hot fluffy rice.
Serves
4.
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