Ingredients (Serves 4)
1 box (500 g) whole prawns
3 – 4 small young leeks, chopped
3 large garlic cloves
2 tablespoons (30 ml) Extra Virgin Olive Oil
6 ripe tomatoes
1 tablespoon (15 ml) white sugar
500 ml chicken stock
4 – 5 baby bell peppers or 1 large red pepper cut into pieces
2 baby marrows, chopped
2 cups (500 ml) baby spinach leaves
½ cup (125 ml) freshly chopped basil
Salt
Method
Heat the oil in a large saucepan. Gently fry the leeks and garlic. Allow them to sweat gently for about 10 minutes to release their flavour. Do not let them brown.
While leeks are cooking, pour boiling water over the tomatoes. Leave for about a minute. Remove from the water, allow to cool and peel off the skins. Chop the peeled tomatoes roughly.
Add the tomatoes to the leek mixture with a pinch of salt and the sugar. Allow to cook for about five minutes then add the stock, peppers, and baby marrow. Simmer for 10 minutes.
Stir in the prawns, spinach leaves and basil. Simmer for a further 5 minutes until the prawns turn pink and are cooked through and spinach has wilted.
Serve immediately with crispy ciabatta bread.
Source: www.spar.co.za
