I am very excited to share this recipe, another from Beverly Jo Noble. This is from her new upcoming book Love Thy Veggies, and…. TODAY Beverly is getting married!
Thank you Beverly for sharing this with all of us, and as a wedding gift pick up her current book A Lifetime of Recipes.
2 Tbsp. olive oil
1 ½ lbs. prawns
2 Tbsp. fresh basil, chopped
2 large ripe tomatoes, cut in half crosswise
¼ cup brandy
¼ cup light cream (half & half)
½ tsp. salt
Garnish: additional chopped basil
Sauté prawns in olive oil over medium heat until lightly browned on each side. Add basil, cover and cook 2-3 minutes, until prawns turn pink. Remove to serving platter and keep warm. Add tomatoes and brandy to skillet; heat tomatoes 1 minute. Remove tomatoes to serving platter. Add cream and salt. Cook and stir until heated through, about 1 minute. Pour over prawns and tomatoes; garnish with additional chopped basil. Serves 4.
281 calories, 11 g fat, 4 g carbs, 37 g protein