A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Curried Prawns
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Onions, celery and tomato paste cooked with curry powder and stock turns simple prawns into a delicious curry over rice.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 pounds cooked prawns, shelled (reserve shells and heads)
2 tablespoons butter or olive oil
3 large onions, chopped
4 cloves garlic, chopped
1 tablespoon curry powder
salt and freshly ground black pepper
4 large sticks celery, chopped finely
2 small bell peppers, seeded and chopped
4 tomatoes, chopped
OR
1 small can tomatoes, drained
2 teaspoons sugar
1 bay leaf, crushed
1/2 teaspoon basil
1 tablespoon tomato paste
2 cups stock made by cooking the prawn shells and heads in salted water or tomato juice or wine or water
2 lemons, grated rind and juice
chopped parsley
directions
Make stock with prawn shells and heads.
In a heavy pan melt butter or oil, add onions and garlic and fry until a pale golden colour.
Add curry powder, pepper and salt, celery, capsicums, tomatoes, sugar, bay leaf, basil and tomato paste. Cook slowly over a medium heat for 15 minutes.
Stir in stock, add peeled prawns and warm through. Do not cook the prawns or the dish will be spoilt. When dish is hot, stir through lemon rind and juice.
Serve the curried prawns on a bed of fluffy rice or with lots of fresh, crisply cooked vegetables, hot rolls or toast fingers. Garnish with parsley.
added by
ilyce
nutrition data
539 calories, 13 grams fat, 26 grams carbohydrates, 75 grams protein per serving.
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