Prawns in tomato sauce
A simple Mediterranean preparation in which king prawns are briefly cooked in a rich tomato sauce with onion, garlic, olive oil and fresh herbs. The sauce is first gently reduced; the king prawns are added only at the end, so that they stay juicy.
Serves: 4
Preparation: about 10 minutes
Cooking: about 25 minutes
Total time: about 35 minutes
Ingredients
- 600–700 g raw king prawns, peeled
- 2 tins peeled tomatoes, 400 g each
- 2 medium onions
- 3 garlic cloves
- 3 tablespoons olive oil
- 1 small bunch flat-leaf parsley
- 1 teaspoon dried oregano or a few sprigs fresh thyme
- 1 small pinch chilli flakes, to taste
- Black pepper
- Sea salt
- ½ lemon
Preparation
- Peel and finely chop the onions.
- Peel and finely chop the garlic.
- Roughly chop the parsley.
- Check that the king prawns are clean and pat them dry.
- Roughly crush the peeled tomatoes in advance.
Method
- Soften the onion
Heat the olive oil in a large pan over a medium heat. Add the onion and cook it gently for 8 to 10 minutes, until soft and lightly sweet. Do not let the onion colour. - Build the sauce
Add the garlic and cook it briefly, without letting it brown. Add the peeled tomatoes and season the sauce with sea salt, black pepper, oregano or thyme and, if desired, a small pinch of chilli flakes. - Simmer the sauce
Let the sauce simmer gently for 20 minutes, until it is fuller and slightly thicker. Stir occasionally. - Cook the king prawns
Add the king prawns and let them cook in the sauce for 2 to 4 minutes, depending on their size. They are cooked as soon as they are pink, firm and just no longer translucent. Do not cook them for longer than necessary. - Finish and serve
Remove the pan from the heat. Finish with parsley and a squeeze of lemon juice. Serve immediately.
