Butterfly Prawns with Mushrooms, Tomatoes and Broccoli Recipe at MyDish

Butterfly Prawns with Mushrooms, Tomatoes and Broccoli

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Method

  • 1. Using a small sharp knife, cut each prawn down the back about half-way into the meat and remove the black thread running down.

  • 2. Put the dressing in a bowl, add the prawns and stir until they are coated. Leave to marinate in a cool place for 15 minutes.

  • 3. Heat a frying pan until very hot. Lift the prawns from the dressing and add to the pan. Cook for 3-4 minutes, turning the prawns over once or twice, until they turn pink and opaque. Remove from the pan and keep warm in a low oven.

  • 4. Add the mushrooms, tomatoes and broccoli to the pan and cook for 5 minutes, turning the vegetables over half way. Return the prawns to the pan, pour over the dressing left in the bowl and heat until the dressing bubbles.

  • 5. Serve the prawns and vegetables with the pan juices spooned over. Accompany with rice, warm ciabatta bread or pasta.
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    Ingredients

    • 12-16 large raw prawns, shelled but leave tails on
    • 8 tablespoons Newman’s Own Italian Dressing
    • 125g mushrooms, quartered or sliced depending on size
    • 4 plum tomatoes, quartered
    • 200g tenderstem broccoli, cut into florets

    By Views 2248  Added Wed Aug 18 2010


    This is a light summer dish great for lunch or a light supper

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