Spicy tomato prawns

    Spicy tomato prawns

    Recipe photo: Spicy tomato prawns
    1

    Spicy tomato prawns

    (30)
    40min


    31 people made this

    About this recipe: An easy prawn dish made with fresh tomatoes, olive oil, garlic and a touch of cayenne. Dried red chilli flakes can be used, also. Serve with pasta or rice and a bottle of red!

    Ingredients
    Serves: 4 

    • 4 cloves garlic, peeled and minced
    • 2 tablespoons olive oil
    • 8 plum tomatoes, finely chopped
    • 1 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 900g medium prawns - peeled and deveined
    • 1 tablespoon butter (optional)

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a large frying pan over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes. Be careful not to burn the garlic. Add the tomatoes and sprinkle with salt and cayenne pepper. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes.
    2. Season the prawns with salt and add to the tomatoes. Cook 3 to 5 minutes, or until no longer pink. Stir in 1 tablespoon of butter for added richness, if desired.
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    Reviews & ratings
    Average global rating:
    (30)

    Reviews in English (19)

    by
    40

    I've actually been making a very similar recipe for about 18 years. It was actually taught to me by my landlord at the time. He was from Italy and this was one of his specialties. Unfortunately, tomatoes are lousy this time of year. I used good quality canned. I also tossed in some Italian seasoning. I served it over angel hair pasta, a favorite in my house.  -  26 Mar 2008  (Review from Allrecipes US | Canada)

    by
    32

    Not bad, but needs some jazzing up. A little weak in the flavor department. I prepared this a little backwards from the recipe directions, first sauteeing the shrimp just briefly in olive oil, then adding the garlic, and finally the tomatoes, basically just long enough to heat them, not cook them to death. To finish I added fresh chopped parsley (this definitely needed that punch of color) and swirled in some butter and some of the pasta cooking water to make a luscious, velvety sauce. Served this tossed with angel air pasta and garnished with a few piquant caper berries.  -  25 Apr 2010  (Review from Allrecipes US | Canada)

    by
    22

    Didn't have tomatoes, so used ordinary pasta sauce instead. Excellent over pasta shells with small bits of broccolli  -  03 Dec 2005  (Review from Allrecipes US | Canada)

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