Recipe - Prawn And Tomato Pasta Sauce

40 g St Ivel Mono; (1.5oz)
2 Cloves garlic crushed
1 Leek; cut or sliced up
225 g Mushrooms; cut or sliced up (8oz)
2 Courgettes; cut or sliced up
150 ml Fish stock; (0.25 pint)
1 400 g; (14oz) canned
; chopped tomatoes
Seasoning
60 ml Dry sherry; (4tbsp)
450 g Cooked; peeled prawns (1lb)
30 ml Chopped fresh mint; (2tbsp)
15 ml Cornflour; (optional)
(1tbsp)

Melt St Ivel Mono in a large saucepan. Add garlic, leek, mushrooms,
stirring occasionally.

Add the fish stock, tomatoes and seasoning. Mix well. Bring to boil, cover
and simmer for 10 mins, stirring occasionally, until vegetables are just
tender.

Add sherry, prawns and mint and mix well. Bring back to boil and simmer
gently for 5 minutes.

To thicken sauce with cornflour, blend cornflour with 30ml (2tbsp) water.
Add to sauce and bring to boil, stirring continuously, until mixture
thickens. Simmer gently for 23 minutes.

Serve prawn sauce with boiled wholemeal pasta shapes, tagliatelle,
spaghetti or brown rice.

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