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Tiger Prawn Special

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Cynthia Knight

Cynthia Knight

These prawns are delicious served over a bed of rice and black beans.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Place butter into a medium size pot over a low heat; let melt. Add the onion, garlic and bell peppers to the pan, saute until just tender.
  2. While the vegetables are cooking, combine the tomato paste with the warm water; stir. Pour the tomato-water mixture into the pot of vegetables and bring the mixture to a boil over a low heat. Stir and season with salt and pepper to taste. When the pot comes to a boil, add the prawns. Let the prawns cook until they are pink.
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Reviews

johnsons88
0

johnsons88

4/6/2008

Forgot to cut back the tomato paste/water combo, so it was a little too much tomato. My own error. Otherwise very good!

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