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Garlic-Infused Tomato Stew with Succulent Prawns

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Ingredients

Adjust Servings:
1 tablespoon olive oil
2 onions sliced
3 garlic cloves finely chopped
2 (440 g) cans whole canned tomatoes
250 ml white wine
500 ml vegetable stock or 500 ml fish stock
500 g shelled raw prawns (shrimp)
2 tablespoons chopped flat leaf parsley (continental)
cracked black pepper
sea salt

Nutritional information

232.2
Calories
45 g
Calories From Fat
5 g
Total Fat
0.7 g
Saturated Fat
157.5 mg
Cholesterol
1028.9mg
Sodium
17.5 g
Carbs
3.2 g
Dietary Fiber
8.2 g
Sugars
19.6 g
Protein
468g
Serving Size (g)
4
Serving Size

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Garlic-Infused Tomato Stew with Succulent Prawns

Features:
    Cuisine:

    Adapted from Donna Hays excellent 'Off The Shelf' cookbook. I've made this multiple times and added mussels too - absolutely delicious. Serve with a salad of rocket and parmesan, and toasted rolls rubbed with garlic, drizzled with olive oil and salted.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Tomato and Garlic Stew With Prawns.,Adapted from Donna Hays excellent ‘Off The Shelf’ cookbook. I’ve made this multiple times and added mussels too – absolutely delicious. Serve with a salad of rocket and parmesan, and toasted rolls rubbed with garlic, drizzled with olive oil and salted.


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    Steps

    1
    Done

    Add Oil, Onions, and Garlic to a Saucepan on Medium Heat and Cook. Stir Until Soft and Golden (about 8 Minutes). Add the Tomatoes, Crush With a Fork, Then Add the Wine and Stock, Simmer Until Thickened Slightly (about 10 Minutes).

    2
    Done

    Add the Prawns and Cook Until They've Turned Red (about 5 Minutes), Then Add the Parsley, Pepper and Salt. Serve Into Bowls With Crusty Bread.

    3
    Done

    (to Get 500gms Peeled Prawns You Will Need 1kg Unshelled Prawns).

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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