Brazilian Prawn Stew

PREP TIME: 10 minutes
COOKING TIME: 20 minutes
SERVES: 2

Bringing the flavours of Rio, this flavoursome one pot prawn stew is quick and easy to make for a light weeknight meal.

 

What to do

  1. In a large saucepan heat the oil over a medium heat and gently cook the celery and pepper for 4-5 minutes with the lid on, stirring occasionally, until it starts to soften.
  2. Add the garlic, chilli and cayenne and stir. After a minute stir in the tomatoes and spring onions. Cook for 3-4 minutes then add the coconut milk and stock. Bring to the boil.
  3. Add the prawns and season. Simmer gently for 5-6 mins until the prawns are cooked.  Check the seasoning then divide the stew between two bowls and top with coriander and a squeeze of lemon.
  4. Serve with rice or a chunk of bread.

Per serving: Calories 507 | Sugar 13.3g | Fat 40.3g | Saturates 30.3g | Salt 0.9g

What you will need

  • 1tbsp olive oil
  • 3 sticks of celery, finely sliced
  • 1 green pepper, finely chopped
  • 3 cloves garlic, crushed
  • 1 green chilli, deseeded and sliced
  • ½ tsp cayenne pepper
  • 2 large tomatoes, skinned & chopped
  • 6 spring onions, chopped into 2cm chunks
  • 400ml coconut milk
  • 150ml vegetable stock
  • 150g raw king prawns
  • Small bunch coriander
  • 1 lemon

Share this recipe: