Cardinal Prawns



Ingredients :
400g prepared prawns
2 tins tomatos
4 carrots
2 yellow peppers
4 shallots

4 clove garlic
8 tablespoons white wine
2 tablespoons olive oil
2 tablespoons snipped parsley
2 tablespoons snipped chervil
Salr & pepper

Recipe :
Chop garlic and shallot.
Saute in oil over a gentle heat.
Add chopped carrots and peeled, diced pepeprs.
Mix well, then add tomatoes and prawns.
Season to taste and leave to cook for 15 mins, stirring occasionally.
Add white wine, reduce for 5 mins.
Sprinkle with parsley and chervil.
Saupoudrez de persil et de cerfeuil.
Serve hot.

Advice :
Recommended wines:
Burgandy: St véran
Bordeaux: Graves blanc Châteaux
Loire Valley: Sancerre, Pouilly
Rhône Valley: Tavel, Maçon
Provence: Bandol

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