Prawns with Garlic & Tomato

Prawns with Garlic & Tomato is a popular Spanish Tapas favourite known locally as “Gambas al Ajillo con Tomate”. Traditionally this dish uses a fair amount of olive oil making it a heavily Synned dish and normally one to avoid but this it is the latest dish to be given the Slimming World friendly makeover so that you can enjoy this popular taps dish absolutely Syn Free.

Choosing the right prawns…

To be honest, you can use any prawns you prefer, large or small, its completely up your your own personal preference. Personally I feel that it is better to use the raw (uncooked, grey) prawns rather than the cooked (pink coloured) prawns, as they only take a few minutes to cook through and pre-cooked prawns can be a little chewy if reheated.

That being said, if you decide to thaw frozen cooked prawns and just add them to the garlic and tomato sauce for a minute or so just to warm through, that will work just fine.

I prefer to use the raw uncooked prawns rather than the cooked (pink coloured) prawns, as they only take a few minutes to cook through and keep that lovely just cooked texture.

Ingredients you will need to make this recipe

How to bring it all together…

Add a few sprays of fry-light to a frying pan or small skillet, bring to medium-high heat and add the chopped onions, fry for 1-2 minutes then add the sliced garlic, sliced peppers and sliced chilli, smoked paprika, oregano and season to taste with salt and freshly ground black pepper.

Add 50ml tap water to the pan to loosen the pan, cover and continue to cook for a few minutes until the onions the onions have become soft and translucent.

Add the sieved tomatoes/passata to the pan and allow to come to a simmer then add the peeled and washed prawns to the pan along with the halved cherry tomatoes.

Continue to cook for a cook for a few minutes until the prawns have become a lovely pink colour and cooked through. Add some freshly chopped parsley, toss through and serve.

Garnish with a little sliced spring onions and a chopped parsley.

Prawns with Garlic & Tomato

Recipe by Steve WalkerCourse: Fish, Luch, dinner, tapasCuisine: Spanish, TapasDifficulty: Easy

Servings

2

servings

Prep Time

10

minutes

Cooking time

15

minutes

Syn Value

Slimming World Friendly Gambas al Ajillo con Tomate, Prawns with Garlic & Tomato

Ingredients

• Peeled and cleaned prawns (remembering to remove any impurities)

• 4 garlic cloves, (finely sliced)

• 100ml sieved tomatoes/passata

• 1/2 medium onion, (finely diced)

• 6-8 cherry tomatoes, (sliced in half)

• 1/4 medium red pepper sliced.

• 1/2 tsp. smoked paprika

• 1/2 tsp oregano

• 50ml water

• 1/2 red chilli (finely sliced)

• Fry-Light (Spray Oil)

• Sea Salt

• Freshly cracked black pepper

• 1 spring onion (finely sliced)

• Freshly chopped parsley

Directions

• Add a few sprays of fry-light to a frying pan or small skillet, bring to medium-high heat and add the chopped onions, fry for 1-2 minutes then add the sliced garlic, sliced peppers and sliced chilli, smoked paprika, oregano and season to taste with salt and freshly ground black pepper.
• Add 50ml tap water to the pan to loosen the pan, cover and continue to cook for a few minutes until the onions the onions have become soft and translucent.
• Add the sieved tomatoes/passata to the pan and allow to come to a simmer then add the peeled and washed prawns to the pan along with the halved cherry tomatoes.
• Continue to cook for a cook for a few minutes until the prawns have become a lovely pink colour and cooked through. Add some freshly chopped parsley, toss through and serve.
• Garnish with a little sliced spring onions and a chopped parsley.

Notes

• I prefer to use the raw uncooked prawns rather than the cooked (pink coloured) prawns, as they only take a few minutes to cook through and keep that lovely just cooked texture.