Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 40 g St Ivel Mono; (1.5oz)
- 2 Cloves garlic crushed
- 1 Leek; sliced
- 225 g Mushrooms; sliced (8oz)
- 2 Courgettes; sliced
- 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)
Preparation
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 2-3 minutes. Serve prawn sauce with boiled wholemeal pasta shapes, tagliatelle, spaghetti or brown rice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
