Prawns in tomato sauce and prawns in garlic
Prawns are such a wonderful low fat protein, I always have a pack or two of frozen ones in the freezer just in case I need to whip up a quick supper.
Here are two of Tonia's easiest prawn recipes. It is best to use the raw (grey) prawns rather than the cooked (pink) ones, as they can get tough. To make the tomato sauce version you will need to makeTonia's best tomato sauce.
Prawns in tomato sauce
(Serves 2)
1 batch Tonia's best tomato sauce225-250g raw prawns (any type, small or king sized), washed and drained150g feta cheese (more or less to taste)Freshly ground black pepperA small bunch of parsley, chopped to serve (optional)
Once you havemade your tomato sauce (or if using a batch you have frozen), make sure it is hot then add the prawns and simmer on a low heat until they have turned pink and are cooked through. You can serve straight from the pan or put in a serving bowl, crumble over the feta cheese, sprinkle on the pepper and parsley and it is ready to eat. Serve with some brown rice or chunks of wholemeal bread or if you prefer a lighter meal a green salad or some steamed green beans.
Prawns with garlic
(Serves 4)
500g large raw prawns¼ glass of extra virgin olive oil8 cloves of garlic finely chopped1 fresh lemon cut into wedgesSea salt
Wash the prawns. Heat up your frying pan and add the oil, prawns and a pinch of salt. Fry the prawns on one side until they are golden, turn over add garlic and fry for another couple of minutes. Serve hot with lemon wedges. Wonderful as a starter or as part of a meze, or serve with spinach rice.