Prawn Provencal

    Prawn Provencal


    22 people made this

    About this recipe: For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh prawns like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.

    Serves: 6 

    • 3 tablespoons olive oil
    • 680g large prawns (50 per kg), peeled and deveined
    • 2 cups red capsicum, diced
    • 1 cup chopped medium onion
    • 3 large cloves garlic, chopped
    • 1/2 teaspoon fennel seeds
    • 2 tablespoons chopped fresh thyme
    • 1/2 cup (125ml) dry white wine
    • 2 tablespoons tomato paste
    • 1 (400g) can canned diced tomatoes
    • 1/2 cup chopped fresh Italian basil
    • 1 pinch Salt and freshly ground pepper to taste

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat olive oil in a large skillet over medium-high heat. Quickly saute prawns until they turn pink, but are not cooked through; remove from skillet and set aside. Add the capsicum, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
    2. Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavours blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

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    Reviews (1)


    Thanks for sharing. I cooked it and its delicious. I follow all the Ingredients, Except I did not use dry white wine, I Just Add about 1/4 cup water. And its turn out verry well... THANKS AGAIN. - 30 Sep 2015

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