Creamy Tuscan Prawns
Creamy Tuscan Garlic Prawns
Creamy Tuscan Garlic Prawns

Serves 4

Preparation: 10 minutes

Cooking Time: 20 minutes

I was wanting to make a tasty dish with prawns and came up with this one, which is served with Basmati Rice and is filling and really rather scrumptious.    Once again, I raided my fridge freezer and store cupboard and came up with this recipe.

I used Sundried Tomatoes and their oil and also Italian Dried Herbs, which are perfect for this Tuscan dish.  You can make your own Italian herb mix by combining  Thyme, Marjoram, Oregano, Parsley, Sage and Basil.   I used Fluffy Basmati Rice which doesn't require rinsing and had a great texture.

With the addition of the spinach and sugar snap peas (optional), this makes it more of a one pot dish, which is often useful if you want to keep things simple.    The peas add a lovely crunchy texture.   Just half an hour from start to finish!

You can, of course, serve this with pasta or new potatoes and a green salad!



Ingredients

500g cooked large peeled prawns, thawed and drained

One large Spanish onion, peeled and diced

6 large fat cloves of garlic, peeled and minced

56g / 2oz unsalted butter (optional)

Jar of sundried tomatoes, use at least half the jar or more as these give great flavour (cut with scissors into slices) and reserve the oil

6 fresh tomatoes, quartered, and cut again in half

Glass of white wine

2 heaped tablespoons Italian dried herbs (these are a particular good combination of herbs)

Fresh sea salt

Freshly ground black pepper

One pack of Sugar Snap Peas (cut into threes - optional, but add a nice crunch)

250g Basmati Rice (cooked according to manufacturer's instructions)

60g grated Parmesan Cheese

Half a tub of Crème Frâiche

One bag of baby Spinach (washed and drained)

Handful of chopped fresh Parsley




AND THIS IS WHAT YOU DO....

  1. Take a large frying pan or wok and add some of the sundried tomato oil (otherwise use olive oil) and also the butter (if using).

  2. When this has gently melted, add the diced onion and minced garlic and cover and allow to cook through without burning for 3-4 minutes.

  3. Add the strips of sundried tomato, you need to use at least half a jar, but if you like plenty of flavour, then add more.

  4. Add the glass of wine (you need to cook out the alcohol or it can taste a bit bitter)

  5. Add the fresh tomatoes together with the Italian herb mix, stir well, cover and let this cooked for 6-8 minutes.  You will want the fresh tomatoes to soften but still retain some of their shape.

  6. Now add some seasoning, according to taste.

  7. At this point, you are nearly done and your Rice should be cooking meanwhile and then, drained and ready to serve and for presentation purposes, arrange in a ring on a serving platter leaving room in the centre for the prawn mixture..

  8. Add the prawns, spoon these well into the juices, and then add the sugar snap peas (if using).   They require very little cooking 2-3 minutes maximum.

  9. Now add the grated Parmesan, mixing well into the mixture.

  10. Follow this with spoonfuls of the Crème Frâiche and mix this through thoroughly.


  11. Then finally add the washed and drained spinach, mix it through and your Creamy Tuscan Garlic Prawn mixture can be spooned into the centre of the ring of Basmati rice.

  12. Garnish with parsley and serve immediately!



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