I’m pretty sure garlicky and tomatoey aren’t real words. But hey, this is my corner of the web and I’ll make up adjectives if I want to!
Besides, once you taste this dish, your tastebuds will immediately detect the delicious garlicky-ness and tomatoey-ness and dance happily. Guaranteed. Then you’ll forget all about my terrible vocabulary.
I served this with pearl couscous (also called Israeli couscous) but it would go just as well with rice, pasta or scooped up hastily with flatbread, so the fresh tomato juices can dribble down your chin.
I’m quite conservative when cooking with prawns and often find myself combining them with ‘safe’ flavours as seen here or simply buying cooked prawns and dipping them in homemade rose marie sauce (mayo, ketchup, lime juice).
However, I would like to branch out and get creative, and would love your help!
Tell me, what’s your favourite recipe using prawns? Leave a comment below with your suggestion, or even better, a link to a recipe online.
Thanks in advance, I’m looking forward to checking them out!
Garlicky tomatoey prawns with basil recipe
serves 2 (easily doubled or trebled as needed)
- 1 tablespoon olive oil
- 3 cloves of garlic, finely chopped/minced
- 20 cherry tomatoes, sliced in half
- 60ml (1/4 cup / 2 oz) chicken stock (broth) or water
- 400g (13 oz) raw green prawns, peeled
- 5-6 large fresh basil leaves, finely sliced
- sea salt and white pepper
1. Heat the oil in a wok or heavy-based frying pan until smoking. Throw in the garlic and cook, stirring, for 1 minute until just starting to turn golden and smells really fragrant.
2. Add the cherry tomatoes and carefully pour in the stock or water (it may spit). Cook for 3-4 minutes until the tomatoes soften and break down and the stock reduces a little.
3. Add the prawns and stir constantly for a further 2 minutes until they change colour to a vibrant pink. Season with salt and white pepper and stir in the basil. Serve immediately. Pictured above with pearl couscous.