Prawn Shrimp Provencale
|Butter||1 1⁄2 Ounce (40 g)|
|Onion||1 , peeled and finely chopped|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Corn flour||30 Milliliter (2 tablespoons)|
|Tomato puree||30 Milliliter (2 tablespoons)|
|Chicken stock||1⁄2 Pint (300 ml)|
|Button mushrooms||4 Ounce, sliced (100 g)|
|Tomatoes||2 , peeled and sliced|
|Freshly ground black pepper||To Taste|
|Dry white wine/Cider- 2 x 15 ml spoons/2 tablespoons||30 Milliliter (2 tablespoons)|
|Peeled prawns||1⁄2 Pound (225 g)|
|Parsley||2 Tablespoon, freshly chopped (to garnish)|
1.In a pan, heat butter and saute onion and garlic.
2.Add cornflour along with tomato puree and cook for 2 minutes.
3.Add stock and let the mixture boil.
5.Stir in mushrooms, tomatoes, salt, pepper, white wine and prawns and cook for 10 minutes on low flame with the lid on.
6.Serve immediately or freeze in a container for later use.
7.Serve garnished with parsley.
8. If frozen, thaw for 4 hours,reheat and serve.