Not only are prawns very high in protein and nutritional goodness, they’re ridiculously delicious!
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)
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.