Prawns In A Tarragon And Tomato Sauce Food

SHRIMP WITH TARRAGON AND TOMATO SAUCE

Steps:

• Preheat broiler. In a large, deep skillet, heat the olive oil over medium-high heat.
• Add carrots, celery, shallots, and mushrooms; cook until tender, 7 to 8 minutes.
• Add shrimp and cook, stirring occasionally, until pink and nearly firm, about 4 minutes. Season with the salt and pepper.
• Stir in white wine, tomato sauce, and tarragon to heat through; remove from heat after 1 to 2 minutes.
• Serve in shallow bowls with crusty bread on the side for mopping.

JUMBO SHRIMP WITH TARRAGON SAUCE

Steps:

• Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
• Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
• Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
• When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
• Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.

RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO

Steps:

• Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
• Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
• Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.

TOMATO TARRAGON SAUCE

Steps:

• Saute shallot and garlic in oil in a small saucepan until tender; about 2 minutes.
• Add remaining ingredients and heat to boiling; reduce heat and simmer, uncovered, for about 5 minutes. Serve hot.

PRAWNS WITH ROMESCO SAUCE

Steps:

• Prepare ahead - halve the pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.
• Continue grilling the pepper, chilli and garlic for 4-5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready). When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chilli.
• Spread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl.
• Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes. Tear up the bread and add to the pan, turning it in the oil until lightly browned. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3 days.
• On the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.

PRAWNS IN A TARRAGON AND TOMATO SAUCE

Steps:

• fry until soft the chopped onion, chopped yellow pepper and chopped garlic in a frying pan using the vegetable oil.
• add the prawns, tomato soup, cracked chilli's, stock cube and tarragon and simmer for 15 minutes.
• ready to serve.