Prawns in Red Wine from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 1 clove garlic, crushed
• ½ pint red burgundy
• 2 tablespoons chopped shallots
• 4 tablespoons olive oil
• 1½ pounds large prawns, shelled
• 2 tablespoons butter
• 4 tablespoons each chopped onion, carrot and leek
• peppercorns, crushed
• 1 bay leaf
• 1 tablespoon tomato concentrate
• ¾ pint strong chicken stock
• rice
• 2 tablespoons cornflour