PRAWNS PEASANT STYLE
If you have any sauce left over, cut prawns into small pieces and serve over pasta.
- 4 medium tomatoes
- 1½ pounds prawns
- ¼ cup olive oil
- 3 or 4 garlic cloves, chopped
- 3 tablespoons dry unflavored bread crumbs
- About 1 cup dry white wine
- 2 tablespoons chopped parsley
- ⅓ small red or green hot pepper, finely chopped, or small pinch red (cayenne) pepper
- Salt to taste
Instructions:
- Peel, seed and dice tomatoes. Shell and devein prawns, and wash under cold running water. Pat dry with paper towels.
- Heat oil in a large skillet. Add garlic. Sauté over medium heat until garlic begins to color. Add bread crumbs and mix well. Stir in wine and cook until wine is reduced by half. Add diced tomatoes, parsley, hot pepper and prawns. Season with salt and mix well. Cook uncovered over medium heat 8 to 10 minutes, stirring a few times during cooking. If sauce looks too dry, add a little more wine. Place in a warm dish.
- Serve immediately.