This is a Donna Hay recipe taken from Off the Shelf - Cooking from the Pantry. A lovely prawn dish just right for the middle-of-winter-chills. A classic Donna Hay dish that is both easy to prepare and tastes just as lovely.
I was not at all comfortable preparing it as from the ingredients alone, I imagined it like a regular pasta sauce. But it turned out just divine. The addition of wine makes it unique and rightfully, it is served with slices of crusty bread.
Ingredients
1 tbsp olive oil
2 onions, sliced
3 cloves garlic, finely chopped
2 440g cans whole peeled tomatoes (I used 3 400g cans of dice Italian tomatoes)
1 cup (250ml) white wine
2 cups (500ml) vegetable or fish stock (I used prawn stock. This is simply the prawn heads boiled in water, mashed and strained. I reckon it gives a better prawn flavour to the stew).
1kg green prawns, peeled, veins removed and tails intact
2 tbsp chopped flat-leaf parsley leaves
sea salt and cracked black pepper
crusty bread, to serve
Method
1. Heat a saucepan over medium heat. Add the oil, onion and garlic and cook, stirring occasionally, for 8 minutes or until soft and golden.
(It did not take 8 minutes to cook the garlic and onions, maybe just about 5 minutes).
2. Add the tomatoes and crush with a fork. (I also added chopped chillies - the long red kind)
3. Add the wine and stock and simmer for 10 minutes or until thickened slightly.
(The stew did not thicken even after 10 minutes and to to help it a bit, Mum added about 3 slices of the crusty bread. This is a tip I learned from an aunt who makes the tastiest pork estofado dish when I was growing up. The pork estofado is a Filipino dish similar to the adobo but with plantains added and with my aunt's version, 1-2 pieces of whole pandesal. Definitely something for a later post).
4. Add the prawns and cook for 5 minutes or until they have turned red. Add the parsley, salt and pepper.
5. Spoon into bowls. Serve with crusty bread.
1 tbsp olive oil
2 onions, sliced
3 cloves garlic, finely chopped
2 440g cans whole peeled tomatoes (I used 3 400g cans of dice Italian tomatoes)
1 cup (250ml) white wine
2 cups (500ml) vegetable or fish stock (I used prawn stock. This is simply the prawn heads boiled in water, mashed and strained. I reckon it gives a better prawn flavour to the stew).
1kg green prawns, peeled, veins removed and tails intact
2 tbsp chopped flat-leaf parsley leaves
sea salt and cracked black pepper
crusty bread, to serve
Method
1. Heat a saucepan over medium heat. Add the oil, onion and garlic and cook, stirring occasionally, for 8 minutes or until soft and golden.
(It did not take 8 minutes to cook the garlic and onions, maybe just about 5 minutes).
2. Add the tomatoes and crush with a fork. (I also added chopped chillies - the long red kind)
3. Add the wine and stock and simmer for 10 minutes or until thickened slightly.
(The stew did not thicken even after 10 minutes and to to help it a bit, Mum added about 3 slices of the crusty bread. This is a tip I learned from an aunt who makes the tastiest pork estofado dish when I was growing up. The pork estofado is a Filipino dish similar to the adobo but with plantains added and with my aunt's version, 1-2 pieces of whole pandesal. Definitely something for a later post).
4. Add the prawns and cook for 5 minutes or until they have turned red. Add the parsley, salt and pepper.
5. Spoon into bowls. Serve with crusty bread.
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