Recipe - Provencal Prawns

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 tablespoon Noilly Prat or dry white
wine
1 400 gram pac small prawns;
defrosted

Heat the oil in a large frying pan or wok and stir in the garlic and
onions. Stirfry for 23 minutes, then add the herbs, puree, tomatoes and
Noilly Prat. Simmer stirring ocassionally for 58 minutes.

Stir the prawns into the tomato sauce and cook for a further 23 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 1520 minutes and buttered wild and long grain rice.

Converted by MC_Buster.

NOTES : An easy version of this classic French dish of prawns, tomatoes and
garlic.

Converted by MM_Buster v2.0l.