Tiger Prawn Special


12 large tiger prawns, peeled and deveined
1 tbsp. butter
1 onion, sliced into thin rings
1 clove garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, thinly sliced
1 6 oz. can tomato paste
1 1/2 c. warm water
Salt and pepper to taste

Place butter into a medium size pot over a low heat; let melt. Add the onion, garlic and bell peppers to the pan, saute until just tender. While the vegetables are cooking, combine the tomato paste with the warm water; stir. Pour the tomato-water mixture into the pot of vegetables and bring the mixture to a boil over a low heat. Stir and season with salt and pepper to taste. When the pot comes to a boil, add the prawns. Let the prawns cook until they are pink. Makes 4 servings.