Spanish Prawns With Vegetables
Recipe: #31732
April 05, 2019
Categories: Dinner, Main Dish, Shellfish, Shrimp, Fruit, Tomato, Australian, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Microwave, Steam, Stove Top, Wok/Stir-Fry, No Eggs, Fresh Tomatoes, Frozen Vegetables more
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 4 servings
Ingredients
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 by Step Method
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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