Butterfly Prawns with Mushrooms, Tomatoes and Broccoli

Featuring Newman’s Own® Italian Dressing

For the full ‘butterfly’ effect, you’ll need large raw prawns split down the back so they open out as they cook. King prawns look the most spectacular but tiger prawns work equally well.

Preparation time: 15 minutes (plus marinating)

Cooking time: 10 minutes

Serves: 4

Per serving: 254kcals, 22.7g fat, 2.2g saturated fat



12-16 large raw prawns, shelled but leave tails on
8 tbsp (118 ml) Newman’s Own Italian Dressing
5 oz (125 g) mushrooms, quartered or sliced depending on size
4 plum tomatoes, quartered
7 oz (200 g) tenderstem broccoli, cut into florets


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.

Tip: Instead of Newman’s Own Italian Dressing, try using Newman’s Own Balsamic Vinaigrette, Light Italian Dressing or Light Balsamic Dressing

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