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Prawns Sauteed with Tomato and Tarragon
- Serves
6
- Difficulty
Easy
By Tony Bilson
Published 1994
This dish can be prepared in two ways, one using butter and crème fraîche and the other using olive oil. If you would like to serve the prawns (shrimps) cold, use olive oil instead of the butter and crème fraîche. But don’t mix the two methods. Either way the sauce is delicious and demands to be mopped up with bread.
Ingredients
1.5 kg 3 lbs
Method
Melt the butter (or heat the olive oil) in a deep frying pan or skillet over a low heat. Add the garlic and cook gently without browning for 2 minutes. Increase the heat, add the prawns or shrimp, salt, pepper and cayenne pepper. Cook the prawns, tossing them continually until they turn red (5-6 minutes). Add the chopped tomato and tomato paste (purée) and continue to cook until the tomato begi