Browse through our amazing Breco Recipes by Jenni Morris

Prawn Leek and Tomato Dinner


  • 1 tbls olive oil

  • 1 tbls butter

  • 1 level tsp ground cumin

  • 1/2 tsp ground fennel seed

  • 2 large leeks thinly sliced

  • 2 cloves crushed garlic

  • 4 large tomatoes chopped

  • 1 red chilli chopped

  • Salt and pepper to taste

  • 900g Breco easy peel prawns

  • Juice of 1 ripe lemon

  • Small handful chopped fresh coriander


  • Heat the olive oil and butter a saucepan stir in the ground cumin and fennel and cook stirring for 30 seconds.

  • Add those leeks and cook for 5 minutes add the garlic, tomatoes and chilli and simmer till the tomatoes are tender.

  • Remove the shells from the prawns and add them to the tomato sauce, simmer till the prawns turn pink, remove from the heat. Stir in the lemon juice and coriander.

  • Serve with steamed herb rice and a large green salad.

  • © Jenny Morris