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Smoky Prawns with Tomato and Coriander

Smoked paprika is such a wonderful addition to any kitchen spice storecupboard, and its mellow smokiness is perfect here with sweet, succulent shrimp. You can make the tomato sauce up to three day ahead and keep it in the fridge: in fact, the flavor improves by advance preparation. The fruity, extra virgin olive oil added at the end brings the whole dish together, so be generous with your drizzling! 

Smoky Prawns with Tomato and Coriander

2 tbs. extra virgin olive oil, plus more to drizzle
1 onion, halved and thinly sliced
2 cloves garlic, crushed
½ tsp. smoked paprika
14 oz. tin chopped tomatoes
splash of red wine vinegar
pinch each of salt and sugar
1 lb. peeled, large shrimp
handful of fresh coriander (cilantro), chopped
sliced green chilis and lemon quarters, to serve

Heat the oil in a frying pan, then add the onion. Cook gently for 10 minutes, or until softened, but not colored, stirring often. Add the garlic and paprika, then cook for another 3-4 minutes. Add the tomatoes, vinegar, sugar, and seasoning. Simmer for 20 minutes, or until reduced and rich. Set aside until needed. (May be chilled for up to 3 days.)

When you are ready to serve, add the shrimp to the sauce, stir to coat and cook for 3-4 minutes until they are just pink. (If the sauce was chilled, reheat gently, then add the shrimp.)  Check seasoning and stir through most of the coriander and a good drizzle of olive oil. Serve sprinkled with remaining coriander, green chilis, and lemons.

One Comment Post a comment
  1. Jinny #

    I’ve made this three or four times. We absolutely love it!

    October 15, 2014

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