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Prawns Magenta



How many of you remember a little quaint restaurant in Chilliwack called Harvesters IV?
It holds special memories for me...as I went into labor that evening way back in 1982.  We had the most delicious appetizer made by Jurgen, the local European chef and he shared this recipe with me which is perfect for a cold winter night.  Sometimes this has become our main meal, by just adding a loaf of fresh bread.

Prawns Magenta
  • 2 stalks of celery chopped
  • 1 large carrot chopped
  • 1 onion
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 8 ounces deveined prawns
  • 1/4 cup wine or apple juice
  • 8 ounces of tomato sauce
  • 1/4 teaspoon salt
  • pepper to taste
  • 1 cup grated mozzarella cheese

Method:
  1. Heat oil and add chopped celery, carrots, garlic, and onions.
  2. Cover and simmer over low heat for 10 minutes
  3. Add prawns to pan with wine and tomato liquids
  4. When prawns turn pink, you know they have been cooked long enough.
  5. Season with salt and pepper and cover at low heat again for 10 minutes, stirring occasionally.
  6. Pour into serving dishes and sprinkle mozzarella cheese on top.
  7. Broil in the oven until lightly browned. Serves 4.

from the kitchen of

4 comments:

  1. Suburban GirlJanuary 23, 2018 at 8:34 AM

    This sounds delicious!

    ReplyDelete
  2. Bev KJanuary 23, 2018 at 10:15 AM

    Marg this brings back lots of memories. We went to Harvesters IV on several times and enjoyed Jurgen's creations. Back then eating out was reserved for special occasions. I don't remember if we had this particular appetizer but it sounds very good and I will try it for sure. Thanks for sharing this.

    ReplyDelete
  3. Judy January 24, 2018 at 8:45 AM

    We too have good memories of Harvestor's IV and Jurgen's dishes. But I don't think I enjoyed prawns in those days. That looks amazing! I think I will come do a taste-test in your kitchen sometime.

    ReplyDelete
  4. RosellaJanuary 26, 2018 at 7:10 PM

    Wow - a tried and true recipe that sounds amazing! Was it served with nachos or just as is for an appetizer? I like the idea of serving it with bread.

    ReplyDelete

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