Prawns in Red Wine

Name: Prawns in Red Wine
Yield: Serves 4
Ingredients: rice; 4 tablespoons each chopped onion, carrot and leek; 1 tablespoon tomato concentrate; 2 tablespoons cornflour; ¾ pint strong chicken stock; 4 tablespoons olive oil; 1½ pounds large prawns, shelled; 2 tablespoons butter; peppercorns, crushed; ½ pint red burgundy; 2 tablespoons chopped shallots; 1 bay leaf; 1 clove garlic, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1½ pounds large prawns, shelled
4 tablespoons olive oil
2

Main course
Starter
Gluten-free

Method

Heat 2 tablespoons olive oil in a frying pan. Add shallots and cook gently until transparent. Add Burgundy, garlic, bay leaf and peppercorns, and simmer for 10 to 15 minutes.

Heat the butter and remaining oil in another pan; add mixed vegetables and cook until they turn golden. Mix tomato co