Prawn, leek
& TOMATO DINNER
SERVES 4-6
INGREDIENTS
800 g Breco Headless Easy Peel Prawns
1 tbsp olive oil
1 tbsp butter
1 level tsp ground cumin
½ tsp ground fennel seeds
2 large leeks thinly sliced
2 cloves crushed garlic
4 large tomatoes chopped
1 red chilli chopped
Salt and pepper to taste
Juice of 1 ripe lemon
Small handful chopped fresh coriander
METHOD
1
Heat the olive oil and butter a saucepan, stir in the ground cumin and fennel. Cook while stirring for 30 seconds. Add the leeks and cook for 5 minutes; then add the garlic, tomatoes and chilli. Simmer until the tomatoes are tender. Remove the prawns from their shells and add to the sauce; simmer until the prawns turn pink and remove from the heat. Stir in the lemon juice and coriander.
2
Serve with steamed herb rice and a large green salad.
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Ingredients
800 g Breco Headless Easy Peel Prawns
1 tbsp olive oil
1 tbsp butter
1 level tsp ground cumin
½ tsp ground fennel seeds
2 large leeks thinly sliced
2 cloves crushed garlic
4 large tomatoes chopped
1 red chilli chopped
Salt and pepper to taste
Juice of 1 ripe lemon
Small handful chopped fresh coriander
Ingredients
800 g Breco Headless Easy Peel Prawns
1 tbsp olive oil
1 tbsp butter
1 level tsp ground cumin
½ tsp ground fennel seeds
2 large leeks thinly sliced
2 cloves crushed garlic
4 large tomatoes chopped
1 red chilli chopped
Salt and pepper to taste
Juice of 1 ripe lemon
Small handful chopped fresh coriander