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Very Peri Prawns


  • Serves 4

  • 4 Tbls Olive Oil

  • 800g Breco Vannamei Prawns - Head On

  • 1 Red Onion Finely Chopped

  • 1 tsp Grated Ginger

  • 2 Cloves Grated Garlic

  • 1 Cup Chopped Tomatoes

  • 3 Tbls Dry White Wine

  • Salt and Pepper

  • 2 tbls Chopped Coriander

  • Zest of a very yellow Lemon

  • 300ml Breco Peri Peri Sauce


  • Keep the Head and Shell on the Prawns - devein and butterfly them, rinse gently and set aside

  • Heat the Olive oil in a sauce pan and gently sautee the Onions, Ginger and Garlic till Fragrant

  • Add the Tomatoes and Wine - add Salt and Pepper to taste - simmer till the tomatoes break up

  • Add the prawns and simmer till the prawns are completely pink

  • Stir in the Coriander, Lemon Zest and Peri Peri Sauce - Heat through and serve immediately

  • Serve with Savoury Rice, Wedges of Fresh Lemon and a Lovely Mixed Salad