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Provencal prawn recipe

This super-simple prawn dish can be whipped up in just half an hour using ingredients you have in your cupboard.

Provencal Prawn

This is one speedy weeknight supper.

A simple, homemade tomato sauce gives a warm Mediterranean flavour to fresh, juicy prawns.

If you can’t find fresh raw prawns then try the frozen aisle and defrost them carefully before cooking.

Here's all you would be needing to know.

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Serves2

Ingredients1 onion1 clove garlic1 red chilliOlive oil and butter1 heaped tsp tomato puree1 glass white wine400g chopped tomatoes2 sprigs thyme300g raw king prawnsHandful of chopped parsley

MethodPeel and chop the onion and clove of garlic and finely chop the chilli. Sweat in a little olive oil and butter over a medium heat for 10 minutes until soft and translucent but not coloured.

Keeping the pan over the heat, stir in the tomato puree followed by the white wine. Sir well and simmer for a couple of minutes until syrupy.

Add the tinned tomatoes and the leaves from the sprigs of thyme, discarding the stalks. Bring back to a simmer, season with salt and pepper and cook gently for 10 minutes.

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Taste the sauce and adjust the seasoning, adding a pinch of sugar if the sauce is at all bitter. Then stir in the raw prawns and cook for a further 4-5 minutes until the prawns have turned pale pink and are cooked through.

Add the parsley and serve on its own in bowls or with rice and green vegetables.

If you have some, a spoonful of crème fraiche on top wouldn’t go amiss.

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