GOURMET RECIPE WITH PRAWNS

                                        Prawn and Tomato Risotto

1 kg (2 lb) prawns, deveined, thoroughly washed and patted dry

1 onion, peeled and grated

3 cloves garlic, peeled and minced

Olive oil

2 cups tomato juice

Salt and pepper to taste

White wine

2 cups of rice boiled in salted water, drained and drizzled with olive oil 

Saute the onion and garlic in olive oil and pour in the tomato juice and cook until the juice thickens into a sauce.  Meanwhile, simmer the prawns in white wine, one minute per side, until they turn pink stir into the tomato sauce and serve over the boiled rice and enjoy!