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Prawns al Greco
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Mike Hoyt, Italian Cottage, Bend, Oregon


  • 5 Tiger Prawns (16-24 count)
  • 1/2 lemon, juice only
  • 1 tbsp (15 ml) pesto
  • 1 tbsp (15 ml) dijon mustard
  • 1 tsp (5 ml) capers
  • 1/2 tbsp (7 ml) minced garlic
  • 1/2 tomato, cut into large pieces
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp (2 ml) coarse grind black pepper
  • 1/2 tsp (2 ml) cracked red pepper
  • 1 cup (225 ml) heavy cream
  • cooked pasta
  • Heat olive oil in skillet.
  • Saute prawns till done on one side.
  • Flip prawns and add lemon juice, garlic, tomatoes, pepper, pesto, dijon, and capers; saute for about one minute.
  • Add heavy cream; heat gently and let thicken.
  • Serve over pasta of your choice.
This is a dish we serve in the restaraunt where I work. Many lovers of seafood will enjoy this recipe.

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