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The recipe is best when using green prawns, however, other types of prawns can be used. If you are a true prawn lover, you might want to increase the recipe or double it. -- EclecticCooking.com

Ingredients:

20-26 large green prawns
Coarse sea salt
Freshly ground black pepper
Shells from the prawns
1/4 Cup (1/2 dl) good olive oil
1 lb ripe cherry tomatoes
1 small onion
4-6 cloves of garlic
1/2-1 fresh chili pepper
Small bunch fresh oregano, chopped
1/2 Cup (1 dl) dry white wine
Little freshly grated lemon peel

Directions:

Peel the prawns leaving the tails on. Cut open the backs of the prawns and remove the black intestinal thread. Lightly sprinkle the prawns with freshly ground black pepper and set aside. In a wok, heat the olive oil and roast the prawn shells, remove the prawn shells and discard, reserving the oil.

Cut the cherry tomatoes in half. Cut the onions in half and then into very thin slices, cut the garlic in thin slices. Trim the chili pepper, remove most of the seeds (remove all of the seeds if you want a mild chili flavor) and cut into thin slices. Saute the onions in the olive oil until transparent. Add the tomatoes and heat through. Add the white wine, chili and half of the chopped oregano and cook gently for 2-3 minutes. Reduce heat, add the prawns, freshly ground black pepper and white wine. Let the mixture simmer gently until the prawns turn opaque and the sauce has thickened. Do not overcook the prawns or they will become rubbery. Season with lemon rind, and add the rest of the fresh oregano.

Serve immediately with cooked rice or as a starter with French bread.

(Serves 4-6)

Prawns in Tomato and Chili. To import, drag image to your MacGourmet recipe box.

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