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Ingredients
- 2 garlic cloves
- 4 sprigs fresh flat-leaf parsley leaves only
- 1 fresh red bird's eye chilli deseeded if preferred
- 40 g olive oil
- 400 g canned crushed tomatoes
- 1 tbsp Vegetable stock paste (see Tips)
- 150 g dry white wine
- 1 tsp dried oregano
- 2 pinches sea salt to taste
- 700 g peeled raw prawns tail-on
- fresh crusty bread to serve
- 1 lemon cut into wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 440 kcal / 1850 kJ
- Protein
- 44 g
- Fat
- 13 g
- Carbohydrates
- 33 g
- Fibre
- 3.8 g
- Saturated Fat
- 2.3 g
- Sodium
- 1963.4 mg
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