Ingredients:

Makes for 3 main size meals or 4 entrée size meals.

• 1 kg of green prawns, peeled with tails left on
• 400 g tomatoes, halved
• 2 tbsp capers
• 6 cloves garlic, finely cut
• 3 shallots, finely cut
• fresh basil, parsley & oregano
• salt, white pepper to taste
• olive oil for cooking
• (optional: splash of white wine)

Instructions:

Pre-heat oven to 140C.

Place tomatoes, capers, half the garlic, shallots and spices into an oven dish with 3 tbsp olive oil. Let ingredients roast slowly for 30 minutes.

Heat olive oil and the rest of the garlic in a pan on medium heat. Once hot, add in prawns and cook until done.

(Optional: if you’re using white wine, pour it in at this point to deglaze the pan. Remove the prawns into a bowl - so they don’t cook in the pan with the wine for too long, only a moment - and let the wine reduce before pouring it into the bowl.)

Pour cooked prawns into a bowl and scoop in a few table spoons of the sauce and toss.

Transfer onto plates and scoop the sauce on top. Garnish with fresh herbs and serve immediately.