Ingredients
6
6 servings
- •1 cup butter, divided
- •1 medium head garlic, peeled and minced
- •1 (28 ounce) can crushed tomatoes
- •2 pounds large prawns - peeled, deveined and butterflied
- •1 medium head garlic, peeled and minced
- •0.25 cup chopped fresh parsley
Instructions
- Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes.
- In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes.
- Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.
- Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley.
Nutritional Facts
Per 6 servings
- Calories: 523
- Carbohydrate: 24g
- Fat: 34g
- Fiber: 3g
- Protein: 33g
- Sugar: 0g
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