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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!


Well, in less than 24 hours now I will be in Waikiki, Oahu with my lovely family and I will be relying primarily on other cooks' creations for several days. Do not be surprised to see a post or two on Hawaiian fare if I get the chance!

Luckily, I have a good friend to stay and cuddle our needy little cat, Polly, whilst we are away. Things have been hectic lately with all of my daughter's activities, homework and school projects, but I have managed to provide a few tasty treats for the family on minimal time allowances. This, and the fact that hubby loves my cooking, makes me VERY proud of myself.

I borrowed this lovely sounding recipe from Katherine at Smoky Mountain Cafe and I have to say, it was just as good as I thought it might be. I made a few minor adjustments to suit my own tastes (and to feed an extra dinner guest) and it was, in my opinion, a good choice. Oh, yes...those ARE Artichokes in the photo background...and from our little veggie patch in the back garden...just gorgeous!

Thank you Katherine, for the inspiration!


1 Med Onion or 3 Lg Shallots, finely minced
1 Clove Garlic, crushed
1 Tbsp Butter
1 Tbsp Good EVOO
3 Cups Diced Tomatoes
1 Tbsp Fresh Basil, chopped
1 Cup Cream (I used canned evaporated milk to lower the fat content)
¼ Cup Vodka
½ Tsp Red Pepper Flakes, crushed
300 Gms (½ Lb) Prawns, peeled, tails off & deveined
300 Gms (½ Lb) Chicken, cut into bite-sized cubes
*Salt & Pepper

*Amounts vary to individual tastes


First, heat the butter and oil together in a skillet over medium heat.

Next, add the minced onion to skillet and saute until transparent.

At this point, I quickly brown the chicken for a few minutes then add the prawns and brown those for an additional minute or so...then, I removed the chicken and prawns and set them aside to add back in later.

Now, add the diced tomatoes and cook over medium heat for about 15-20 minutes or until almost no liquid remains in skillet, stirring frequently.

Next, increase heat and add the basil, cream (or evaporated milk), vodka and crushed red pepper flakes.

Just bring to a light boil then reduce the heat to add back in the chicken and prawns (or whatever seafood you plan to use).

Now, boil this for about 2 minutes until the sauce thickens up a bit.

Lastly, season to taste with salt and pepper.

There you have it. A flavourful and creamy tomato sauce with depth. I added veggies at the last minute and served this with vermicelli noodles, but it would be tasty with other pastas or even rice too.


8 Thoughts & Remarks:

MaryBeth said...

This recipe looks amazing, I really think my husband and I would love it. We really hope you have a great time on your vacation, enjoy the sun and have some fun.

Cheryl said...

Have a great vacation, wish we were going to be there! The pasta looks good too!

NuKiwi said...

Mahalo! We will certainly have a bit of fun in the sun! I hope I'll still have something blogworthy to add one or two evenings whilst away as well. ;o)

Nikki The Foodie said...

This looks delicious! I have not combined poultry and seafood too many times before but anything that can be made with Vodka is an instant winner in my book! I'm going to have to try this next week. Have fun in the Hawaii! I'm jealous...

Sharon said...

I've never thought to substitute evaporated milk for cream. I love that this is low in fat yet creamy. Hope you're enjoying your trip!

MaryBeth said...

Tiffany...Please stop in for a visit, I have something for you!

Joie de vivre said...

Have a lovely and warm time!

Brad Morgan said...

Hopefully you with your lovely family enjoyed vacation.The recipe sounds delicious.The picture looks yammy.Actually I love anything prepared with vodka. The process of making this recipe is simple and easy. Today I will try this recipe and surprise my family. Chicken and prawn with vodka sauce goes well with liquor and Cuban Cigars .As my favorite cigars are not easily available in the local market, so I buy them online.Thanks for sharing.