Here is a very simple prawn recipe to serve with buttered rice.
It's a store cupboard meal really - just check the ingredients and see what you could turn out in minutes.
I normally keep a bag of cooked prawns/shrimp in the freezer and they will defrost quickly if you put them in a colander and run cold water over them.
Pat dry with a kitchen towel prior to using.
2 tbspns olive oil
1 onion, peeled and chopped
1 clove of garlic, peeled and crushed
1 green pepper, cored and chopped
1 14 oz (400g) can chopped tomatoes
1/2 pint (300ml) fish stock or water
1/4 tspn dried rosemary or sprig of fresh
1 tspn lemon juice
8 oz (250g) cooked peeled prawns - defrosted
handful fresh chopped parsley
salt and pepper to taste
Heat the oil in a pan and fry the onion, garlic and pepper until softened.
Add the tomatoes, stock and lemon and simmer for about 10 minutes until thickened.
Add the prawns and heat through - about 2 minutes. Stir in the parsley and serve immediately over the buttered rice.
A delicious, quick and simple recipe that would adapt to shrimp or scampi.
This is a very simple but dramatic meal - very suited to a dinner party.
You could use large shrimp (prawns if you live in England) for this - the title on a restaurant menu would be 'Scampi Provencale' and you'd get served large prawns in a tomato sauce over plain rice!
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By Liz Alderson, Mar 23, 2017
Very quick shrimp provencale serve with buttered rice.
Prep Time: 5 minutes
Cook time: 20 minutes
Main Ingredient: shrimp, tomatoes