Recipes
Prawns in Provençale sauce
Everyone will love these juicy prawns in a sticky-sweet pepper sauce.
Everyone will love these juicy prawns in a sticky-sweet pepper sauce.
(17 votes)
Cook: 30 Mins
Serves: 4
Price: £1.60 per serving
Nutritional Information
Each 547g serving contains
Energy
2133kj
510kcal
2133kj
510kcal
25%
Fat
9.4g
9.4g
Low
13%
13%
Saturates
2.0g
2.0g
Low
10%
10%
Sugars
12.0g
12.0g
Low
13%
13%
Salt
2.4g
2.4g
High
40%
40%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
390kj/93kcal
Typical energy values per 100g:
390kj/93kcal
Ingredients
325g brown basmati rice, rinsed in cold running water
200g frozen petit pois
2-3 shallots, chopped
2 tbsp olive oil
1 garlic clove, finely chopped
1 green pepper, sliced
1 yellow pepper, sliced
300ml fish or chicken stock (made with ½ stock cube)
400g can chopped tomatoes
2 tsp Asda Dried Herbs de Provence
2 tbsp tomato ketchup
1 tsp sugar
300g bag Asda Frozen North Atlantic Prawns
2 level tsp cornflour
Method
1
Put the rice in a pan with 1.3 litres cold water and bring to the boil. Cover and simmer for 15 minutes. Add the peas, return to the boil and simmer for 5-7 minutes. Drain off any excess water.
2
While the rice is cooking, cook the shallots in the oil in another pan until soft.
3
Add the garlic and peppers and cook, stirring frequently, for another 4-5 minutes.
4
Pour in the stock, then add the tomatoes, herbs, ketchup and sugar. Bring to the boil and simmer, uncovered, for 15 minutes.
5
Add the prawns and heat until simmering. Mix the cornflour with 2 tbsp cold water until smooth. Stir into the sauce until it thickens. Serve with the rice.