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Prawns sautéed with cherry tomatoes and rosemary

Components 20 complete prawns four peeled tomatoes 1 clove of garlic 1 sprig of thyme 1 sprig of rosemary 1 pinch of chopped fennel seeds 5 tablespoons of additional virgin olive oil coarse salt black pepper 50 ml of water or fish inventory Preparation Wash the prawns completely, dry them and place them in a baking dish. Combine all components (besides water or fish inventory) with three tablespoons of olive oil in a bowl and pour over the prawns. Depart to marinate within the fridge for about 2 hours, overlaying the bowl with a movie. Take away the shrimp from the marinade, warmth the remainder of the oil in a pan and roast the shrimp for about 2 minutes on each side. To complete, pour the remaining marinade, sauté the prawns and funky them with the water or the fish inventory. Lastly, distribute on plates and serve. You may be interested to read about the Italian apple cake recipe/ mandarin marmalade recipe/ strawberry cheesecake slice recipe.
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Prawns with Chardonnay

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Elements 12 king prawns 200 gr of celery, carrot and shallot half glass of Chardonnay white wine 2 tablespoons of additional virgin olive oil 2 cloves of garlic parsley, salt to style Preparation Shell the prawns, brown the heads and carcasses with the garlic cloves within the oil. Add the diced celery, carrot and shallot to the saucepan. Cowl every little thing with chilly water, convey to a boil and add the parsley. Scale back the fish soup by half, then pressure. Convey it again to the boil including the white wine and throw within the peeled prawns; season with salt. Prepare dinner for a couple of minutes and serve. Recommendation As a substitute for prawns, you should use prawns. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe
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