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Thursday, December 30, 2010
HOW TO MAKE MEDITERRANEAN PRAWNS AND PRAWN STOCK
250 gr prawns, cleaned, shelled and shells reserved
4 tomatoes, peeled and chopped
4 cloves garlic, finely chopped
1 large onion, finely chopped
freshly ground black pepper
½ wineglass white wine (optional)
1 small pot of natural yoghurt
olive oil for frying
Heat the oil or butter and fry the onions until golden brown. Then add the prawns and cook on all sides for 5 minutes, making sure they are coated in oil.
Add all the other ingredients except the yoghurt and stir well.
Cook over a low heat for 15 minute, then stir in the yoghurt and allow to simmer, but not boil, for 5 minutes.
Serve with rice and a salad.
This has Taste and is a Treat.
The reserved prawn shells can be boiled with a small whole onion and mixed herbs for 30 minutes and used as a stock in other dishes. It can form the base of a fish soup, or be added to other prawn dishes.