Garlic Prawns in rich tomato sauce – at around 300 calories this dish fits right in with my 5:2 low calorie day. The fresh chili adds gentle background heat, and at over 400 grams per serving, this dish is filling too.
There are plenty of recipes for Garlic Prawns in tomato sauce, and this is one I made up along the way. Most if not all recipes call for the prawns to be added last, I guess this is to keep the cooking to a minimum so the prawns don’t go rubbery. I really wanted the prawns to take on the garlic flavour, so have opted to marinate them first, which means I’ve got to fry them up front to remove the raw garlic taste.
Were these rubbery? A bit. Some were, and some weren’t, maybe next time I’ll try the traditional method and cook the sauce first, then add the prawns. Irrespective, they were delicious, the sauce really works with the prawns.
If you aren’t strictly watching your calories, have some crusty bread on the side to mop up the juices (god I wish I had some crusty bread right now).
Garlic Prawns in rich tomato sauce
300 grams raw peeled and deveined prawns
2 teaspoons olive oil
Squeeze of fresh lemon juice
1 x 400 gram can chopped tomatoes in juice
2 x medium fresh tomatoes roughly chopped
1 tablespoon Worcester sauce
1 tablespoon tomato paste
1 Fresh Red Chili seeds removed – chopped
2 cloves of garlic crushed.
2 tablespoons fresh basil
sea salt and black pepper
1. Coat the prawns in the fresh garlic, chilli, a squeese of lemon juice and 1 teaspoon olive oil and marinate for 30 minutes to 1 hour.
2. Heat the remaining oil in a non-stick pan over medium heat, and add the prawn mixture. Allow the prawns to cook for 30 seconds or so, then turn over to cook for another 30 seconds on the other side.
3 Add the remaining ingredients except the basil and allow the sauce to gently bubble away for 10 minutes. Taste and adjust the seasoning.
4. Add the basil and serve immediately.