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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.
Course lunch, Main Course, special occasion
Cuisine American, Canadian, firehouse, Mediterranean
Keyword shellfish, shrimp
Author Firehouse Cooking
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.