INGREDIENTS
2 Chopped onions
1 diced green pepper
4 tbsp olive oil
4 large tomatoes, skinned and chopped
4 tbsp stock or water
200g (7oz) cooked peeled prawns
1 packet of fresh chopped dill.
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METHOD
Sauté
the onions and the pepper in the olive oil until softened. Add the
tomatoes and simmer for 5 mins adding the stock or water. Stir in
the prawns and the dill. Season and warm gently.
If wished, divide between flameproof dishes and sprinkle with a
little grated Cheddar cheese and bubble quickly under a preheated
grill. Serve at once with crusty bread or rice.
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