Slow cooker prawns Mexican style
Super quick and easy and saves loads of energy on the cooking front
Equipment
- slow cooker
Ingredients
- 340 g raw prawns preferably wild caught
- 400 g chopped tomatoes
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 1 green pepper chopped
- 1 onion chopped
- 3 tbsp chopped fresh coriander
- 1 tsp chipotle flakes (optional) or ¼ tsp chilli powder
- ½ tsp ground cumin
- ½ tsp paprika
- salt and pepper
Instructions
- Devein the prawns. Place them on the bottom of the slow cooker.
- Drizzle over the olive oil.
- Add all the other ingredients to a bowl, stir well and pour over the prawns.
- Cook on low for 3 hours or high for 2 hours.
- Serve with a low carb flatbread made from the low carb roll recipe link below
Notes
Recipe for low carb rolls here
