PRAWN LINGUINE:
INGREDIENTS: (serves 2)
1 shallot or small onion, finely chopped
2 tbsp olive oil
1-2 cloves garlic, finely chopped
150 ml grape juice
1/2 fish stock cube
450 g prawns, peeled
450 g linguine
Grated rind of 1 lemon and a squeeze of juice
Chopped dill and chives, as desired
Salt, to taste
METHOD:
INGREDIENTS: (serves 2)
1 shallot or small onion, finely chopped
2 tbsp olive oil
1-2 cloves garlic, finely chopped
150 ml grape juice
1/2 fish stock cube
450 g prawns, peeled
450 g linguine
Grated rind of 1 lemon and a squeeze of juice
Chopped dill and chives, as desired
Salt, to taste
METHOD:
- Cook shallot very gently in oil until really soft. Add garlic and cook for a minute more.
- Add grape juice and boil vigorously to reduce. Add stock cube and adjust seasoning.
- Cook linguine until al dente. Add a spoonful of the cooking water to the shallot mixture with prawns and remaining ingredients.
- Cook briefly to heat prawns through but do not overcook. Toss with the pasta, drizzle with more oil, add an extra sprinkling of herbs and serve right away.
No comments:
Post a Comment