Spanish Prawns With Vegetables

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (398.3 g)
  • Calories 496.1
  • Total Fat - 29.9 g
  • Saturated Fat - 16.1 g
  • Cholesterol - 267.4 mg
  • Sodium - 1464.7 mg
  • Total Carbohydrate - 27.3 g
  • Dietary Fiber - 3.1 g
  • Sugars - 8.7 g
  • Protein - 30.3 g
  • Calcium - 149.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 14.3 mg
  • Thiamin - 0.2 mg

Step 1

Toss prawns in half the spice

Step 2

Cook prawns in two batches, cooking each batch in 2 tablespoons of the butter spread in a large, non-stick frying pan over a medium to high heat, stirring occasionally for about 3 minutes, or until just tender.

Step 3

Remove from pan and wipe pan clean.

Step 4

Heat remaining butter spread in same frying pan and add tomatoes and cook, stirring, for about 1 minute, or until soft and then return prawns to pan with 2 tablespoons water and remaining spice and season with salt and pepper and stir for about 1 minute or until hot.

Step 5

Boil, steam or microwave vegetables until tender.

Step 6

Serve vegetables with prawn mixture and crusty bread.

Tips & Variations


No special items needed.

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