Spanish baked prawns
2
Points®
Total time: 1 hr • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Prawns, capsicum, tomato and paprika – all the flavours of Spain popped into one dish. Your dinner guests will absolutely love this meal!
Ingredients
Olive oil
1 tbs
Raw peeled prawns
1 medium
Brown onion
1 large, thinly sliced
Garlic
1 clove(s), crushed
Ground paprika
2 tsp, sweet variety
Smoked paprika
1 tsp
Sherry, dry
2 tbs
Canned diced tomatoes
400 g, (1x400g can)
Red capsicum
2 medium, chopped
Cherry tomatoes
250 g, halved
Raw shell-on prawns
800 g, large King variety, heads and tails intact
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Baby spinach
120 g
Red onion
1 medium, thinly sliced
Tomato(es)
1 medium, vine-ripened variety, chopped
Red wine vinegar
1 tbs
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Heat oil in a medium saucepan over medium heat. Cook brown onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add paprikas and sherry and cook, stirring, for 1 minute or until sherry has reduced by half. Add diced tomatoes and cook, stirring, for 5 minutes or until thickened.
2
Place capsicum, cherry tomatoes and cooked tomato mixture in a large ovenproof dish. Bake for 20 minutes. Add prawns and toss to coat. Bake for 10 minutes. Remove from oven. Cover with foil and set aside for 10 minutes or until prawns are cooked through. Sprinkle with parsley.
3
Combine spinach, red onion and vine-ripened tomato in a medium bowl. Drizzle with vinegar. Serve with prawns.
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