Prawns with whisky

Author - Mr Roberto Antonangeli from Ostia, a small town next to Rome.

Ingredients - quantity for 4 people

500 g fresh big prawns, shelled	2 ripe medium-sized tomatoes    (250-300 g altogether)
50 g butter	1 tablespoon tomato purée
¼ onion, finely chopped	4 tablespoons single cream and 4 tablespoon of whisky
1 garlic clove, peeled	salt, pepper, cayenne pepper

Preparation

Heat the butter in a saucepan. Add the onion and garlic clove. Heat gently and stir often for about 5-7 minutes or until the onion is soft.

Meanwhile peel the tomatoes and remove the whole stalk with a sharp little knife.

Cut them in half bredthways, squeeze them to remove the seeds and water, chop them and put them in the saucepan. Stir in the tomato purée and simmer, stirring from time to time for about 10-12 minutes, until it is all quite thick.

Purée in a food processor or blender, without the garlic - if you don’t like it. Put the sauce back in the saucepan and bring to the boil, add the prawns, salt, pepper and a pinch of cayenne pepper. Simmer for 1 minute while stirring.

Heat the whisky, flame it and pour over the prawns.

When the flame has extinguished, stir in the cream and simmer for 2 more minutes, until the prawns are quite firm and opaque and the sauce has reached the right consistency.

Serve with boiled rice and butter.