1. Chop garlic and shallot.
2. Saute in oil over a gentle heat.
3. Add chopped carrots and peeled, diced pepeprs.
4. Mix well, then add tomatoes and prawns.
5. Season to taste and leave to cook for 15 mins, stirring
6. occasionally.
7. Add white wine, reduce for 5 mins.
8. Sprinkle with parsley and chervil.
9. Saupoudrez de persil et de cerfeuil.
10. Serve hot.

Advice :

1. Recommended wines:
2. Burgandy: St véran
3. Bordeaux: Graves blanc Châteaux
4. Loire Valley: Sancerre, Pouilly
5. Rhône Valley: Tavel, Maçon
6. Provence: Bandol