Garlicky tomatoey prawns with basil12

Posted on February 17, 2012 by ChristieDinner Time, Gluten Free

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!

Christie x

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.


  • Christie this looks marvellous…I especially like the look of the pearl couscous. Yum!

  • Hehe I’m sure garlicky is a real word! Isn’t it? :P You know that I’m a huge prawn lover too :)

  • I think garlicky works a treat. This dish looks wonderful. I could eat it now. and again later :)

  • My prawns with Spanish (hot) paprika
    600g prawns (shell on) Separate in 3 batches)
    250 ml olive oil for fry (or another vegetable oil)
    Salt. Spanish paprika
    1. Heat the olive oil in a medium dip fry pan. Wait until the oil start to smoke.
    2. Add the first batch of prawns. Remove them after 3-4 minutes and let them rest in a kitchen paper to drain a few the oil. Continue with the rest.
    3. After you move them to a serving dish sprinkle with sea salt and pinch of paprika

  • The pearl couscous looks so pretty, you’ve made me hungry!
    I featured my favourite prawn dish recently on my blog as it happens. Spanish Prawns with Lentils & Chorizo.

  • Beautiful dish, Christie! I love an assam prawn curry – sour, tomatoey and flavoured with tamarind..

  • Rah

    Sending a link to this to the husband now so that he can make it for me this week :)

  • Yummy prawns indeed! I’ve got a great recipe for creamy garlic prawns on my site, sooooo good!

  • Chompchomp

    Simple but delicious. Great post :)

  • Garlicky and tomatoey are totally real words! If you’re a food blogger that is ;)

  • I love garlicky tomatoey prawns! It may be deemed ‘safe’ but those flavours go so well with prawns.

  • I just made this tonight and its super easy and delicious for a midweek meal…although it is still on the tomatoey/garlicky theme:) I’m an Australian living in Prague so with no ocean in sight I try to find frozen prawn friendly dishes to satisfy my seafood cravings.

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