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How to peel, devein and cook Giant African Tiger Prawns with Tomato, White Wine and Basil sauce


5 Giant African Tiger Prawns

2 tbsp olive oil

2 garlic cloves chopped

Salt to taste

Black pepper to taste

1/4 tbsp crushed red pepper flakes

1/2 can - 15oz Organic Tomato Sauce  

1/4 cup white wine (we used pinot grigio, but any good white wine will do the trick)

1/4 cup fresh basil leaves chopped

1/4 fresh parsley chopped

2 lemons 



In large frying pan, add olive oil, chopped garlic, desired salt and cook under medium heat. Once garlic starts getting fragrant (about 1 min) add the 5 giant African Tiger prawns seasoned previously with salt and black pepper and crushed red pepper flakes to pan. Stir and turn so all prawns get sautéed evenly.

Add tomato sauce allowing sauce to drop between the prawns evenly, pour the white wine, close pan with lid and cook for about 2-3 minutes. Open lid, turn prawns, add chopped basil and 1/2 lemon juice all over,  and cook for 2-3 more minutes.

When serving, remove each prawn individually from pan, place them on a large plate and when you have finished, pour the remaining tomato sauce in pan over the prawns, sprinkle chopped parsley and spread lemons halves left to garnish.





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