Prawn Diablo
- Prep: 10m
- Cook: 15m
- Serves: 4
A deliciously spicy dish using Tarantella Passata that is quick to make but packs a flavourful punch! You can adjust the chilli to taste - make it milder or spicier as you prefer.
Method
- Heat the oil in a large saucepan and fry the onion for 4-5 minutes.
- Add the pepper and fry for another 4-5 minutes.
- Add the garlic and fry for a few seconds, then stir in the wine and boil for 2 minutes to reduce slightly.
- Add the Passata and bring back to the boil, stirring, then reduce the heat and simmer for 5 minutes.
- Add the prawns and stir for 30 seconds until warmed through.
- Finally, stir in the chilli and Worcestershire sauces and serve scattered with basil.
Ingredients
All to be sourced organic where possible
- 2 tbsp olive oil
- 1 onion, chopped (180g)
- 1 red pepper, deseeded and sliced (180g)
- 3 garlic cloves, finely chopped
- 120ml dry white wine
- 200g Tarantella Organic Tomato Passata
- 450g shelled and cooked tiger prawns
- 2 tbsp chilli sauce
- 2 tsp Worcestershire sauce
- Basil, to serve