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Cooked Prawns With Fresh Tomato Sauce

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Serves 2



  • 12 green prawns
  • 2 tablespoon olive oil
  • 4 garlic cloves thinly sliced
  • 4 medium vine ripened tomatoes (425g) chopped coarsely
  • 2 teaspoon red wine vinegar
  • 1 tablespoon coarsely chopped flat leaf parsley
  • generous amount of salt and pepper


  • Shell and butterfly prawns
  • In pan cook garlic until brown add tomato stir and cook for 5 mins
  • Add prawns and vinegar, stir and cook until prawns change colour

Serve with crusty bread