shellfish recipe:

prawns provencale

ingredients

prawns	12		pc
butter	50		gm
onions	1		pc
garlic	2		pc
dry white wine	250		ml
tomato concassé	200		gm
chopped parsley			sq

production

1. In a large pot, melt the butter, then add the finely-chopped onion and garlic, let the onion soften, without browning
2. Pour in the white wine and reduce by half
3. Add the tomato concassé
4. Add the prawns to the pot, shaking the pot from time to time so the prawns absorb the sauce and cook evenly
5. Cook until prawns turn pink, and then cook for a further minute
6. Remove and serve

chef notes:

 

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