Prawn & Port Sauce
This prawn and port sauce is perfect for a big surf and turf meal. Combine it with one of our sirloin or t-bone steaks for an impressive and delicious meal.
Port fortified wine
Port sauces are similar to the classic French marsala sauce, but using Port instead. This sweet fortified wine from Portugal adds a wonderful richness to any recipe.
Prawn & Port Sauce
Course: DinnerCuisine: EuropeanServings
4
servingsPrep time
30
minutesCooking time
40
minutesMake a delicious sauce, or add the prawns in for a surf and turf
Ingredients
500g uncooked prawns
1 tablespoon light olive oil
1 clove garlic, chopped
1 medium carrot, chopped (125g)
1 stick celery, chopped
1 medium onion, chopped
¼ cup port (60ml)
2 tablespoons brandy
1 cup dry white wine (250ml)
1 cup water (250ml)
3 medium tomatoes, chopped (390g)
1 tablespoon tomato paste
¼ cup cream (60ml)
Directions
- Remove shells from prawns; reserve prawns for another use or as part of the surf and turf.
- Heat oil in pan, add garlic, carrot, celery and onion, cook stirring, until onion is soft.
- Add prawn shells, cook, stirring every few minutes.
- Add port and brandy, simmer, uncovered, until reduced by half.
- Add wine, water tomatoes and tomato paste, simmer covered, 15 minutes.
- Strain mixture through sieve, extracting as much juice as possible. Return sauce to pan, simmer, uncovered, about 20 minutes or until reduced to 1 cup (250ml).
- Add cream, stir until heated through.
Notes
- Serves 4 – Makes about 1 ½ cups (375ml)
- Recipe can be made a day ahead
- Store: Covered, in refrigerator
- Freeze: Not suitable
- Microwave: Not suitable