Orange Prawns with Noodles

INGREDIENTS

INSTRUCTIONS

In a large non-reactive pan put orange juice, stock, wine vinegar and add
one tablespoon of each of the vegetables, the carrot, celery, leek, and
onion, reserving the rest for later use.
Cook vegetables over medium heat for 25 minutes.
Meanwhile, peel prawns putting shells and heads into the pan with the
vegetables so that they contribute their flavours.
Once all have been peeled, cut along the back of the prawn and remove the
dark intestinal tract, rinse and allow to dry on paper towel.
Cook prawns lightly in olive oil for about one minute. They don't need to
cook right through at this stage and it is important the prawns aren't
overcooked. Remove to a warm place.
Strain stock, discarding the prawn shells and heads, and the vegetables.
Into the original pan put strained stock and remaining vegetables and allow
to cook. The sauce will reduce as water is boiled off.
When the stock has acquired a syrupy consistency and the vegetables have
softened, remove from the heat and stir in the prawns and the freshly
cooked but still warm noodles.
Season to taste being careful not to add too much salt.
Leftover potential: May be reheated same day, but wouldn't recommend
keeping it beyond that.
Converted by MC_Buster.
Per serving: 478 Calories (kcal); 8g Total Fat; (14% calories from fat);
15g Protein; 88g Carbohydrate; 89mg Cholesterol; 25mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“God is a know-all”