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Slightly cook Tiger prawns in a splash of Olive oil and remove from pan.Place tomatoes with oil, finely chopped garlic and shallots in frying pan and sauté for 10-15 minutes on low heat, slowly add one cup chicken stock and reduce to simmer until reduced to half the quantity of stock. Place the Prawns, Basil, Olives, Cream and grated Parmesan into the pan, toss and add seasoning to taste.
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