Friday 25th June 2021
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Preparation time:

12 king prawns
1 tsp chilli flakes
1 clove garlic
50ml sambuca
100ml pomodoro tomato sauce
50ml cream
80g cherry tomatoes cut into quarters
2 spring onions, finely cut
Olive oil to cook and finish the dish
Fresh basil
Bread for toast

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Recipe by Aaron Ashmore

Aaron Ashmore is the chef/patron of Puccini’s, Coningsby. This month he shares his recipes for two inspired Italian dishes that are quick to produce and perfect for al fresco lunches or suppers.

In a medium pan, add olive oil, prawns, chilli, garlic and salt to season and cook until prawns begin to colour – about 1-2 minutes each side.

Add the sambuca and cook until the liquid has reduced by half.

Add the pomodoro and cream and gently cook until thickened.

Add tomatoes and spring onions.

Serve on top of toast with fresh basil and a drizzle of olive oil.

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