Tomato Garlic Prawns

    35 minutes

    These prawns sautéed in olive oil with capsicum, onion, garlic, tomato puree and seasoned with parsley and chilli flakes to make a meals best served with rice.

    97 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 60g butter
    • 1/2 green capsicum, sliced
    • 1 large onion, sliced
    • 10 cloves garlic, pressed
    • 500g fresh large prawns, shelled and deveined
    • 1/2 cup tomato puree
    • 1 tablespoon dried parsley
    • 1/4 teaspoon chilli flakes
    • 1 pinch salt and ground black pepper, to taste

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the olive oil and butter in a frying pan over medium heat. Stir in the capsicum and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Add the prawns and cook until opaque, about 2 minutes on each side. Stir in the tomato puree, parsley and chilli flakes then cook until sauce is warmed through, about 5 minutes. Season with salt and pepper.

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    Reviews in English (94)


    YUMM YUMMM YUMMM The only thing I did differently is that instead of the tomato sauce I used 1/4 cup of red cooking wine and 2 tbsp tomato paste (italian style from a tube)  -  21 Jun 2011  (Review from Allrecipes USA and Canada)


    This was excellent. I prepared the dish exactly as written and served it with Mofongo (from this site, same author of this recipe). If you like garlic, you will love this. Will definitely prepare this lovely, garlicky dish again.  -  23 Jul 2011  (Review from Allrecipes USA and Canada)


    This is a very good recipie! I tweaked it a little because my wife does not like tomato sauce, or spicy things. So in place of the sauce I just got a package of Lawrys Sundried tomato and garlic sauce, and Mixed that in. She also does not like spicy as well, so I cut out the peppers and put in paprika in place. But followed the rest of the recipie to a T. I Put it all on a bed of pasta,(would also go well with rice) and It came out with a VERY light Mediterranean taste. Definately season with salt and black pepper at the end, but it came out SO Flavorful! My wife said it was restraunt quality. I am rating this a 5 because this is a very EASY recipie with good results at the end.  -  17 Jun 2011  (Review from Allrecipes USA and Canada)