| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Australian |
Sauces |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
|
Whole clove garlic; minced |
| 1 |
|
Whole carrot; Chopped |
| 1 |
|
Stick celery; chopped |
| 1 |
|
Whole onion; chopped |
| 60 |
ml |
Port wine |
| 1 |
c |
White wine |
| 1 |
c |
Water |
| 250 |
g |
Tomatoes; chopped |
| 2 |
tb |
Tomato puree |
INSTRUCTIONS
Remove shells from Prawns and set aside prawns for another use. Heat oil in
pan and saute garlic. Add carrot, celery and onion. Cook until onion is
soft. Add Prawn shells Cook for 2 minutes. Add Port and simmer until
reduced by half. Add wine, water, tomatoes and tomato paste. Simmer covered
for 15 minutes.
Strain mixture through calunder or sieve. Return sauce to pan and summer
uncovered for about 20 minutes or until reduced to 1 cup. Add Evaporated
skim milk and stir until heated through.
Recipe By : Larry Abbott - Adapted/Australian Womens Weekly- Saucery
Posted to FOODWINE Digest 02 Oct 96
Date: Thu, 3 Oct 1996 06:37:10 +1000
From: "Abbott@zip.com.au" <abbott@ZIP.COM.AU>
NOTES : Start with 500 grams of Prawns. Use the Prawn shells and heads only
for this recipe.
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