Jamie Magazine
By Georgina Hayden
35 mins
Super easy
serves 2
Recipe From
Ingredients
2 cloves of garlic
1 bulb of fennel
a few sprigs of fresh flat-leaf parsley
olive oil
750g ripe cherry tomatoes
1 large wineglass of white wine
10 large raw prawns, from sustainable sources
1 lemon
Method
- Peel and finely slice the garlic, then trim and slice the fennel. Pick and roughly chop the parsley leaves, and roughly chop the stalks.
- Heat a good lug of oil in a saucepan and gently fry the garlic till golden.
- Add the fennel and parsley stalks, then reduce the heat to low and sauté for 10 minutes, or until softened but not coloured.
- Halve half the tomatoes, leaving the rest whole, then add to the pan with the wine. Bring to the boil, then simmer for 5 to 10 minutes, or until thickened. If it’s too thick, add a splash of water.
- Peel the prawns, leaving the tails on, then butterfly them by cutting along the back of each one and opening them out like a book.
- Add to the pan and cook for 4 minutes, or until they’re cooked and pink.
- Stir through parsley leaves and season. Serve with lemon wedges and nice bread.
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