Saucy Acqua Pazza-Style Prawns

Name: Saucy Acqua Pazza-Style Prawns with Potato Mash & Parsley
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 potato; 30 g butter; 2 tbs milk; 1 courgette; 1 tomato; 1 stalk celery; ½ Onion; 3 clove garlic; 1 sachet Aussie Spice Blend; 1 packet tomato paste; 1 cup water; 1 sachet Chicken-Style Stock Powder; pinch chilli flakes; 1 tsp brown sugar; 1 packet parsley; 1 packet Peeled Prawns

with Potato Mash & Parsley

5.0(3)

Get up to $175 off

Calories

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Protein

22.7g protein

Total

30 minutes

Difficulty

Easy

Calorie Smart

Climate Superstar

Allergens:

Milk
Crustacean/Crustacé

We’re going crazy for these Acqua Pazza-style prawns straight from the shores of Italy! Translating to “fish in crazy water”, this dish comprises of delicately cooked prawns in a flavourful broth with veggies, garlic and herbs. Potato mash makes the perfect accompaniment, soaking up the delicious sauce. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

potato

courgette

tomato

1 stalk

celery

Onion

3 clove

garlic

1 sachet

Aussie Spice Blend

1 packet

tomato paste

1 sachet

Chicken-Style Stock Powder

pinch

chilli flakes

1 packet

parsley

1 packet

Peeled Prawns

(Contains: Crustacean/Crustacé; )

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

1 cup

water

1 tsp

brown sugar

Nutrition Values

Energy (kJ)1873 kJ

Fat14.3 g

of which saturates8.8 g

Carbohydrate51.3 g

of which sugars26.9 g

Protein22.7 g

Sodium1897 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, slice courgette into half-moons. Roughly chop tomato. Thinly slice celery and onion (see ingredients). Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, onion and tomato, and until tender, 4-6 minutes.

• Add courgette, garlic, Aussie spice blend and tomato paste and cook, tossing, until fragrant, 1-2 minutes. • Add the water, chicken-style stock powder, a pinch of chilli flakes (if using) and the brown sugar, and bring to a boil.