tuscan garlic prawns




Prep Time


Cook Time

A lovely Italian dish to share with family and friends.



For the tuscan garlic prawns

  • 1kg large whole raw prawns
  • 1⁄4 cup olive oil
  • 1⁄2 cup white wine
  • 3 cups water
  • 1 small onion — diced
  • 4 cloves garlic — sliced
  • 1 small red capsicum, sliced
  • 2 tablespoons tomato paste
  • 400g can cherry tomatoes
  • 3⁄4 cup cream
  • Coarsely grated parmesan, fresh basil and crusty bread, to serve


For the tuscan garlic prawns

  • Peel and de-vein the prawns, leaving the tails intact. Reserve the shells and heads to make the prawn stock.
  • Heat a large saucepan over a medium heat, add half the oil and cook the shells and heads for 10 minutes or until they are deep orange in colour.
  • Add the wine and deglaze the pan by using a wooden spoon to loosen any brownings.
  • Add the water, bring to the boil, then reduce to a simmer and cook for 20–25 minutes or until the stock is reduced by half. Strain.
  • Heat the remaining oil in a large pan over a medium heat. Cook the onion, garlic and capsicum for 10 minutes or until slightly caramelised.
  • Add the tomato paste, cherry tomatoes and prawn stock and bring to a simmer. Continue to simmer for 10 minutes or until thickened.
  • Add the cream and prawns and bring back to a simmer. Continue to simmer for a further 5–8 minutes or until the prawns are just cooked.
  • Serve in bowls topped with parmesan and basil and accompanied by crusty bread to soak up the juices.