Spanish-Style Garlic Prawns (Shrimp) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is from a supplement that came with Good Food Magazine a few months ago. I haven't tried it yet, but it looks pretty good. Ingredients:
1 pinch saffron thread (a large pinch!) |
100 ml sherry wine (dry or medium) |
2 teaspoons olive oil |
2 yellow peppers, seeds removed and sliced |
2 garlic cloves, sliced |
1 red chile, seeds removed and sliced |
2 (230 g) cans chopped tomatoes |
200 g raw prawns, peeled and deveined |
1 tablespoon fresh flat-leaf parsley |
fresh ground black pepper |
Directions:
1. Crumble the saffron threads into the sherry and set aside until ready to use.
2. Heat the oil in a non-stick fry pan, add the sliced pepper and fry for 3-5 minutes.
3. Stir in the garlic and chili and fry for 1-2 minutes until the garlic turns golden.
4. Add the tomatoes, prawns and sherry mixture to the pan.
5. Stir-fry for 3-4 minutes until the prawns are pink and firm.
6. Sprinkle with parsley and season with pepper.
7. Serve over rice.
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