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* Exported from MasterCook *
Tomato and Garlic Stew with Prawns
Recipe By : adapted from Donna Hay's Cooking from
The Pantry, shared by Risa
Serving Size : 2 Preparation Time :0:00
Categories : Quick
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp grapeseed oil
1 onion -- sliced
2 cloves garlic -- minced
1 serrano pepper -- minced
1 huge tomato -- peeled & chopped
1/2 cup white wine
1 cup fish stock -- * see note
14 lg shrimp -- deveined & peeled
1 tbsp parsley -- chopped
black pepper
sea salt
Heat a skillet over MED heat. Add the oil, garlic and
chile and cook, stirring occasionally, then add onions
and cook for 5 minutes, stirring frequently. Cook
until they soften and garlic is brown, not burnt. Add
the tomatoes and crush them with the back of the
spoon. Add the wine and stock and simmer for 10
minutes until slightly thickened.
Add the prawns and cook for 5 minutes, about 2.5
minutes per side, until they turn pink. Add the
parsley, salt and pepper. Spoon into bowls. Serve over
(cauli)rice.**
16g carb, 3g dietary fiber, 13g useable carbs per
serving
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I used Knorr Fish Bouillon Cubes in a cup of hot
water.
** If on a low carb plan, use cauliflower "rice" or a
green veggie with this. You need something to sop up
the juices, as there are a lot of them. Maybe some low
carb bread?
Donna Hay used whole peeled tomatoes (2-14 oz cans)
and I used a fresh tomato, peeled & chopped up and
olive oil. Her recipe served 4. I just needed to feed
2. So double up on everything if you wish to serve 4.
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