Prawns in Provençale sauce

Prawns in Provençale sauce

Everyone will love these juicy prawns in a sticky-sweet pepper sauce.

By , 21 September 2015
Prawns in Provençale sauce
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.60 per serving
Nutritional Info
Each 547g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt high
  • Energy 2135KJ 510KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 390kJ/93kcal.
  • 325g brown basmati rice, rinsed in cold running water
  • 200g frozen petit pois
  • 2-3 shallots, chopped
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 300ml fish or chicken stock (made with ½ stock cube)
  • 400g can chopped tomatoes
  • 2 tsp Asda Dried Herbs de Provence
  • 2 tbsp tomato ketchup
  • 1 tsp sugar
  • 300g bag Asda Frozen North Atlantic Prawns
  • 2 level tsp cornflour
  • Put the rice in a pan with 1.3 litres cold water and bring to the boil. Cover and simmer for 15 minutes. Add the peas, return to the boil and simmer for 5-7 minutes. Drain off any excess water.

  • While the rice is cooking, cook the shallots in the oil in another pan until soft.

  • Add the garlic and peppers and cook, stirring frequently, for another 4-5 minutes.

  • Pour in the stock, then add the tomatoes, herbs, ketchup and sugar. Bring to the boil and simmer, uncovered, for 15 minutes.

  • Add the prawns and heat until simmering. Mix the cornflour with 2 tbsp cold water until smooth. Stir into the sauce until it thickens. Serve with the rice.