| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
St, Ivel |
1 |
servings |
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) (1tbsp) |
INSTRUCTIONS
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.
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