Prawn Provencale

These are a very zesty alternative to the standard shrimp and scampi recipes. Serve with hot rice.

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Difficulty: easy

Ingredients

2 tbsp olive oil
1 medium onion, peeled and chopped
2 clove of garlic, peeled and crushed
1 green pepper, cored and chopped
1 14 oz (400g) can chopped tomatoes
1 cup (250ml) fish stock or water
1/4 tsp dried rosemary or sprig of fresh
1 tbsp lemon juice
16 oz (500g) cooked peeled prawns - defrosted
handful fresh chopped parsley
salt and pepper to taste

(I also like to add a pinch of crushed red chiles)

Directions

Prepare vegetables. If you are using fresh prawns, steam in 1 cup salted water and clean, retain the cooking liquid instead of fish stock.
Heat the oil in a pan and fry the onion, garlic and pepper until softened.

Add the tomatoes, stock and lemon and simmer for about 10 minutes until thickened.

Add the prawns and heat through - about 2 minutes. Stir in the parsley and serve immediately, over rice.