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King Prawns Provencale

This year (2008) sees the 10th birthday of Loch Fyne Restaurants (, the UK’s most popular seafood restaurant group.

To celebrate its 10th year, Loch Fyne Restaurants has compiled a list of ‘top ten’ sustainable fish dishes, with contributions from staff, guests and partner companies.

Mark Derry, Managing Director and company founder said: “We asked some of our favourite people to give us their most loved recipes using fish and shellfish from sustainable sources. We discovered that many of the people we work with day to day - the oyster farmer from the loch, the salmon farmers, even our waiting staff - have a real talent in the kitchen so we are excited to share their recipes as we celebrate our birthday.”

This recipe comes from Johnny Cook, waiter from the Loch Fyne Restaurant in Gosforth, who favours King Prawns Provencale . . .

Ingredients for King Prawns Provencale

20 king prawns
1 tablespoon olive oil
1 clove garlic; crushed
1 bunch salad onions, finely chopped (reserving some for garnish)
1 tablespoon freshly chopped thyme
1 tablespoon sun dried tomato puree
1 400g can chopped plum tomatoes
3 tablespoon Noilly Prat or dry white wine

How to make King Prawns Provencale

  • Heat the oil in a large frying pan or wok.
  • Stir in the garlic and onions. Stir-fry for two to three minutes.
  • Add the herbs, purée, tomatoes and Noilly Prat. Simmer stirring occasionally for 5 - 8 minutes.
  • Butterfly the king prawns from head to tail but without cutting all the way through, so that you remove digestive tract.
  • Stir the prawns into the tomato sauce and cook for a further two to three minutes

Serves 4

King Prawns Provencale

Loch Fyne Restaurants