Tuesday, November 25, 2014

Black Tiger Prawns with Penne Pasta and Celery Tomato Sauce

I found some frozen black tiger prawns at Mitchell's that were almost as cheap as the big bag of prawns from the Butcher's Block. They were frozen in a small block of ice but the package claimed 250gm of prawns which should be enough for two. (100gm meat/person) I set them in the sink to thaw but after a couple of hours they were no closer to free from their frozen prison. Held under cold running water the ice quickly melted away, releasing the prawns.  They had shells so I peeled them back held the top of a knife blade across the prawn just above the tail. Pull the two apart and the digestive tract comes out with the tail, no need to clean them further.

I diced an onion, 3 cloves of garlic and a stick of celery. I sweated the onion, then the garlic and celery.  Add the prawns and turn them over as soon as they have colour. Once the prawns have pink both sides, add a 16oz can of tomato sauce. It will probably be too thin so let it simmer and reduce a bit. 

When the pasta was done I added it to the sauce and tossed to coat.  Then plated and served with fresh grated parmesan. Fern loves celery so this celery tomato sauce was a big hit with him. I liked it too. 


2 tsp olive oil
1 tsp canola oil
2 tsp raspberry vinegar
Black Pepper

Whisk, toss a handful of salad in and serve. The salad is in the background. 

No comments:

Post a Comment