Adriatic Prawns
This recipe comes from Canada’s West coast, where a great variety of seafood is readily available. If prawns aren’t available near you, use large fresh whole shrimp, which to everyone but the connoisseur are virtually the same thing.
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Cost: $$$
Ingredients
- 30 large uncooked prawns
- 1/3 cup olive oil
- 1/2 cup all-purpose flour
- 3 large leeks chopped fine
- 2 cups fresh parsley minced
- 10 large cloves garlic minced
- 1 28 ounce can tomato puree
- 1 tablespoon tomato paste
- 2 cups clam juice
- 1 1/2 cups water
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1 teaspoon fresh-ground black pepper
Instructions
- With a sharp pair of kitchen scissors cut the legs and snout off the prawns.
- Rinse and set aside.
- In a large sauce pan, heat the oil over medium-high heat.
- Add the flour.
- Cook, stirring constantly, until the flour and oil are well combined.
- Remove from heat and add the leeks, mixing well to coat.
- Return to the stove, reduce heat to low and cook, stirring often, until the leeks become soft (about 5 minutes).
- Stir in the parsley and garlic.
- Cook, stirring constantly, 1 minute more.
- Stir in the tomato puree, the tomato paste, clam juice, water, vinegar, salt and pepper.
- Simmer, uncovered, for 30 minutes.
- Stir in the prawns and simmer, uncovered, 12–20 minutes more, or until the prawns are fully cooked.
- Serve over cooked rice, pasta or polenta.