Prawns with Sherry-Tomato Sauce

Ingredients for Prawns with Sherry-Tomato Sauce

• 1 large onion, quartered

• 1 (800g) can whole tomatoes in juice

• 45ml extra-virgin olive oil

• 675g peeled and deveined large prawns (not cooked)

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 4 garlic cloves

• 80ml Sherry

• 180ml pitted green olives (from an 230g jar), chopped if large

• Accompaniment: white rice

How to make Prawns with Sherry-Tomato Sauce

Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss prawns with 1/2 teaspoons salt and 1/4 teaspoons pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total. Transfer prawns to a plate with tongs (do not clean skillet).

Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoons salt and 1/4 teaspoons pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.

Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.

Stir in prawns with any juices accumulated on plate and heat through. Season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.