Quick tiger prawns (shrimp) with pinot grigio, fresh tomato and basil sauce
It's always a struggle to think of something quick and delicious to make for a mid-week supper. This easy Italian-inspired recipe from my book Cooking With Wine solves the problem.
3 tablespoons of olive oil
200g/7oz raw fresh or frozen tiger prawns (shrimp)
1 small onion or 2 shallots, peeled and very finely chopped
1 clove of garlic, peeled and crushed
A small glass (about 100ml or half a cup) Pinot Grigio or other crisp dry white wine
4 medium sized or 2 large vine-ripened tomatoes (about 350g/12oz), peeled* and roughly chopped
6-8 basil leaves
Salt, sugar and freshly ground black pepper
Season to taste with salt, freshly ground black pepper and a small pinch of sugar. Roughly tear the basil leaves and stir them into the sauce. Return the prawns and any accumulated juices to the pan and heat through. Serve with rice and some peas or courgettes/zucchini.
Recommended wine match: the same wine you use to make the dish - a Pinot Grigio or other crisp dry white.
* to peel tomatoes make a cut in the skin with a small, sharp knife, put them in a heatproof bowl and cover with boiling water. Let them stand for a minute then drain and refresh with cold water. The skins should slip off easily.
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