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Ingredients25 m servings 141 cals
Original recipe yields 4 servings
- Place butter into a medium size pot over a low heat; let melt. Add the onion, garlic and bell peppers to the pan, saute until just tender.
- While the vegetables are cooking, combine the tomato paste with the warm water; stir. Pour the tomato-water mixture into the pot of vegetables and bring the mixture to a boil over a low heat. Stir and season with salt and pepper to taste. When the pot comes to a boil, add the prawns. Let the prawns cook until they are pink.
Per Serving: 141 calories; 3.7 g fat; 17.5 g carbohydrates; 11.6 g protein; 71 mg cholesterol; 66 mg sodium. Full nutrition
ReviewsRead all reviews 2
Wimped out on the red bell pepper because 3 bell pepper is overkill for the hubby so I used only 2 which were yellow and green. No clue where to get tiger prawn in my area so I just used large r...