PRAWNS NAPOLEON

By Tim Jones

Serves 2

 

INGREDIENTS

One Large  Onion  

Six Large White Close Cup Mushrooms

One Small Broccoli Head

250g Peeled King Prawns  

0ne 400g Standard Tin of Plum Tomatoes

200g Basmati Rice

80ml Brandy

One Cube/Pot of Fish Stock

Salt, Pepper, Garlic powder, Tarragon and Coriander to flavour

METHOD

Roughly slice onions and mushrooms and gently sweat in a pan with enough garlic and olive oil to prevent them burning. Add juice of tomatoes and melt in the stock. Add tomatoes roughly chopped then mix in the Brandy. 

Season with salt, pepper, garlic, tarragon and coriander, then add the broccoli cut into small florets and simmer for six minutes. Stir and add prawns. Simmer for a further four minutes.

The rice should be boiled and drained at the same time.

Serve together in a bowl with fresh chopped coriander sprinkled on top.

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