Spicy Tomato Prawns

Serves: 4
Preparation Time: 20
Cooking Time: 25


  • 2 tbsp oil
  • 1kg green prawns, peeled (leaving tails intact) and deveined
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 red chillies, deseeded and finely chopped
  • ½ cup white wine
  • 375ml Campbell’s Real Stock - Fish
  • 400g can diced tomatoes
  • ? cup fresh parsley, chopped


  1. Heat 1 tbsp oil in a large frying pan over medium-high heat. Add prawns, cook for 1 minute or until seared. Remove and set aside.

  2. Heat remaining oil in frying pan. Add onion, garlic and chilli. Cook, stirring for 5 minutes or until soft. Add wine and cook 1-2 minutes or until wine evaporates.

  3. Add Campbell's Real Stock and tomatoes, bring to the boil. Reduce heat, and cook uncovered for 10 minutes or until sauce has thickened slightly.

  4. Stir in prawns and parsley. Cook for 3 minutes or until prawns are cooked through. Serve with pasta or couscous.


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