Prawn Provencal

    (24)
    40 mins

    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.


    22 people made this

    Ingredients
    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

    Directions
    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 and ratings
    Global ratings:
    (24)

    Reviews in English (22)

    jayann.macion
    0

    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

    by
    11

    I didn't bother with the tomato paste - 1. I didn't want to open a can for just a couple of tbsps. 2. The sauce was decently thick enough already. Personally, I loved the fennel flavor but Husband definitely did not. All in all, this was ok but I thought it needed something else. Maybe a sprinkle of crumbled feta? This recipe would work with chicken or scallops/fish. Thanks.  -  20 Jun 2008  (Review from Allrecipes US | Canada)

    by
    11

    Just tried this tonight for dinner and it was outstanding. I am a garlic fan so next time I would add a little more garlic, but just as it was, it was excellent. Thanks for submitting this recipe.  -  19 Feb 2007  (Review from Allrecipes US | Canada)

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