Quick prawn, fennel & tomato ragout
- Mary Cadogan
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Serves 2
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 3.5 out of 5.16 ratingsRate
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This quick prawn dish is great for an impressive midweek meal
Freezable (If prawns not previously frozen)
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
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1 red onion
chopped
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1 large fennel bulb
quartered, sliced and leafy tops reserved
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395g/14oz can cherry tomatoes
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200g large cooked, peeled prawns
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handful black or green olives
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Nutrition: per serving
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kcal222
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fat9g
low
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saturates1g
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carbs11g
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sugars9g
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fibre5g
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protein25g
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salt3.3g
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Method
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step 1
Heat the oil in a large pan. Add the onion and fennel and cook for 5 mins, stirring every so often. Add the tomatoes and seasoning, then bring to the boil. Cover and cook on a low heat for 10 mins until the fennel is tender, then stir in the prawns and warm through. Serve scattered with olives and the reserved fennel tops, roughly chopped.
RECIPE TIPS
TRY
If you prefer to use uncooked frozen prawns, defrost thoroughly, then pat dry with kitchen paper. Stir into the ragout, then cover and cook for 3-4 mins until the prawns have turned evenly pink.
Recipe from Good Food magazine, August 2008
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A star rating of 3.5 out of 5.16 ratings
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