Italian Crostini with Honey Tomato Sauce & Saffron Prawns
This recipe has been a unique favorite since the day I created it in high school! It has a fabulous combination of flavors - toasty fresh bread, subtly sweet and cumin-scented tomato sauce, and intensely saffron-flavored prawns. The colors of this dish are beautiful as well- the saffron tints the prawns a brilliant yellow against the scarlet sauce.
The longer you simmer the tomatoes the better - the liquid will reduce and the flavors will mellow and richen. Leftover sauce and prawns are easily frozen, and very handy to have in the freezer for a 5-minute dinner. The French or sourdough bread provides a safe soluble fiber foundation for this recipe. Cooking the tomatoes, onions, and garlic breaks down their insoluble fiber, and also off gasses sulfur from the onions and garlic. This recipe gives a great example of why, when it comes to IBS, HOW you cook can matter just as much as WHAT you cook!
Makes 3-4 Servings
1 cup water
6 large garlic cloves, minced
1/8 teaspoon saffron threads
1 lb. medium prawns, shelled and deveined
Bring water to boil in small saucepan with garlic, salt, and saffron. Add prawns and simmer just until pink and curled. Reserve 1/4 c. cooking liquid and drain prawns. Slice each prawn in half lengthwise.
3 large ripe tomatoes, diced
1 small onion, diced
3 large cloves garlic, minced
1 1/2 tablespoons honey
1 teaspoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper, or to taste
1/4 cup reserved prawn cooking liquid
Combine all sauce ingredients in medium saucepan. Bring to a boil, reduce heat and simmer about 45 minutes, until thickened. Puree the sauce in a blender.
French or Sourdough bread baguette, sliced into 1 inch slices
2 tablespoons soy Parmesan cheese
Place bread slices on cookie sheet and broil until golden. Turn slices over and broil other side. Top with the saffron sauce, prawn halves, and a light sprinkle of soy Parmesan. Return to broiler until cheese slightly melts. Serve immediately.
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