Recipes | Quick tiger prawns (shrimp) with pinot grigio, fresh tomato and basil sauce

Recipes

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.

Serves 2

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

Heat 2 tablespoons of oil in a frying pan or wok, add the prawns/shrimp and fry briefly until they turn pink. Remove them from the pan with a slotted spoon and set aside. Add the remaining oil to the pan and fry the chopped onion for a couple of minutes without browning. Add the garlic, stir then pour in the white wine and cook until it has almost evaporated. Add the tomatoes and their juice and cook for about 4-5 minutes, breaking them down with a fork or spatula to make a thick sauce.

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.

See also: Wine and seafood: the best pairings for prawns or shrimp

* 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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