A lovely Italian dish to share with family and friends.
Ingredients
For the tuscan garlic prawns
- 1kg large whole raw prawns
- 1⁄4 cup olive oil
- 1⁄2 cup white wine
- 3 cups water
- 1 small onion — diced
- 4 cloves garlic — sliced
- 1 small red capsicum, sliced
- 2 tablespoons tomato paste
- 400g can cherry tomatoes
- 3⁄4 cup cream
- Coarsely grated parmesan, fresh basil and crusty bread, to serve
Method
For the tuscan garlic prawns
- Peel and de-vein the prawns, leaving the tails intact. Reserve the shells and heads to make the prawn stock.
- Heat a large saucepan over a medium heat, add half the oil and cook the shells and heads for 10 minutes or until they are deep orange in colour.
- Add the wine and deglaze the pan by using a wooden spoon to loosen any brownings.
- Add the water, bring to the boil, then reduce to a simmer and cook for 20–25 minutes or until the stock is reduced by half. Strain.
- Heat the remaining oil in a large pan over a medium heat. Cook the onion, garlic and capsicum for 10 minutes or until slightly caramelised.
- Add the tomato paste, cherry tomatoes and prawn stock and bring to a simmer. Continue to simmer for 10 minutes or until thickened.
- Add the cream and prawns and bring back to a simmer. Continue to simmer for a further 5–8 minutes or until the prawns are just cooked.
- Serve in bowls topped with parmesan and basil and accompanied by crusty bread to soak up the juices.