Smoky Tomato & Garlic Prawns

Smoky Tomato & Garlic Prawns


  • 2 TBS extra virgin olive oil, plus more to drizzle
  • 1 medium brown onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 1/2 tsp smoked Spanish paprika (pimenton)
  • 400g tin of chopped tomatoes, in tomato juice, undrained (14 1/2 ounces)
  • splash of balsamic vinegar
  • pinch of sugar
  • 125g raw king prawns (1/4 pound)
  • handful of fresh coriander, washed and chopped (cilantro)
  • salt and black pepper to taste
  • lemon wedges to serve
  • sliced green chilies to serve (If you like things hot)


  1. Heat the oil in a large skillet.  Add the onion and cook gently over low heat, for about 10 minutes, until softened but not coloured.  Add the garlic and smoked paprika.  Cook and stir for a further 3 to 4 minutes until very fragrant. Add the tomatoes, vinegar and pinch of sugar.  Bring to a gentle simmer and then cook over low heat, stirring often, until the tomatoes have reduced and the sauce is rich and thick.  Taste and season with salt and pepper as required.  Stir in the raw prawns.  Stir around in the sauce to coat and cook for a further 3 to 4 minutes, just until pink. Stir in the chopped coriander along with a drizzle of olive oil.  Scatter with the sliced chilies (if using) and serve with wedges of lemon to squeeze over top. Crusty bread goes well to mop up all of that delicious sauce.

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