Spicy prawn & capsicum sauté
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Time to make:
$6.80 per serve
(at time of publication)
Full ingredients list:
2 large red capsicums, thinly sliced
1 tablespoon harissa paste
2 x 400g cans cherry tomatoes in tomato juice
400g peeled green prawns, deveined
1 x 400g can cannellini beans, rinsed, drained
150g green beans, halved diagonally
½ cup coriander leaves
4 slices toasted grainy sourdough, to serve
Nutritional information (per serve)
Instructions and steps:
1 Heat 1 tablespoon of olive oil in a large, deep non-stick frying pan over a medium-high heat. Sauté capsicum for 5 minutes, or until it is slightly softened. Add harissa paste. Cook, stirring, for 1 minute, or until fragrant.
2 Add tomatoes and juice. Using the back of a spoon, break up tomatoes so that they release their juices. Bring to the boil. Simmer for 5 minutes, or until reduced slightly. Add prawns and beans. Simmer mixture for 3–4 minutes, or until prawns are cooked through and beans are warmed through and tender.
3 Scatter with coriander leaves and serve dish with toasted sourdough to soak up the spicy tomato sauce.
About this recipe
First published: March 2019