This is one of our favourites – Protein-Packed Prawn Stew
It is an ideal meal after a hard day out walking or when time is short as it is high in protein and is ready in just 15-20 minutes.
A fresh baguette is also a must for mopping up the tomato sauce.
Preparation time is short – 15-20 minutes.
450G peeled king prawns (I leave a few unpeeled for decoration)
4 tbsp. Olive Oil
1 tsp. Smoked Paprika
3 Finely Chopped Garlic Cloves
Half tsp. Hot Red Chilli Flakes (I prefer to chop up dried whole ones)
1 Bay Leaf – broken into small pieces
1 400G Can Of Chopped Tomatoes
1 tbsp. Tomato Puree
2 x 400G Cans Of Cannellini Beans
240Ml Chicken Stock
Chopped Fresh Parsley
i) Heat a large frying pan over a medium-high heat. Toss the prawns with one tablespoon of oil and paprika. Add them to the pan and fry for one to two minutes.
ii) Add half the garlic during the last few seconds of cooking. Put the prawns into a separate bowl and set aside for a few minutes.
iii) Return the pan to the heat, add two tablespoons of oil, the chilli flakes, bay leaf and remaining garlic. Cook until the garlic is golden. Add the tomatoes and cook until much of the liquid has evaporated. Add the tomato puree and cook until the mixture darkens.
iv) Add the beans and stock and simmer until it reduces into a thick stew – about 10 minutes
v) Finally, stir in the prawns and parsley and cook until heated through. Drizzle with the remaining oil.
One of the reasons that we like this is that we can cook it out in the garden during the warmer weather while we are enjoying an aperitif or light starter.
It is not our invention though; We took the recipe from our running magazine.
6 thoughts on “Janus: The best I Can Do For Tonight – Prawn Stew”
Magnifico, gaz! Really you shouldn’t! Cheers! 😃
Do you use raw prawns, gazoopi? I’m looking forward to trying it. How many does it serve?
Sheona, this time I used cooked prawns but normally I prefer to use raw prawns. The recipe amounts I gave will serve 4 people.
We tend to make it rather hot in winter and a bit less chilli in summer.
That looks good.
One of my favourite curries is prawn pathia.
250 grams peeled king prawns
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tbsp brown sugar
2 tsp tamarind concentrate
2 garlic cloves, finely chopped
½ tsp salt
2 tbsp vegetable oil
Garam masala, as per taste
Spice Mix 1:
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
Spice Mix 2:
1 tsp chilli powder
1 tsp coriander powder
½ tsp turmeric
½ tsp cumin powder
Heat the oil in a pan and gently fry the onions and garlic until golden brown.
Add Spice Mix 1 and fry for 1 minute.
Add Spice Mix 2 into the pan and fry for 30 seconds with stirring. Add the salt and tomatoes and fry for about 10 minutes until the oil separates.
Dissolve the tamarind concentrate and the sugar in 125 ml (½ cup) of hot water. Add to the pan and bring to the boil.
Adjust the sourness/sweetness/saltiness and simmer gently for 10 minutes.
Add in the prawns and about 1 tsp of garam masala according to taste.
Cook very gently for 1 or 2 minutes. Adjust the sourness by adding more tamarind or white vinegar.
The dish should be sweet, sour and hot in equal measures. Serve with boiled rice or roti.
Brilliant 4EEG, Mrs Gaz is our curry expert. I have handed her the job.
Both recipes sound very good.
Unfortunately at the moment we are having a heatwave, neither of us ‘do’ heat, hate it. We seem to have scrapped dinner completely in favour of late breakfast/brunch when it is still in the eighties. Later on just a bit of fruit is more than enough! Good for the diet though!
The thought of actually paying to go somewhere hot makes me feel quite ill!