These prawns are just bursting with sunny Spanish flavours - garlic, fennel, rich tomatoes, and sweet sherry.
These Spanish-style prawns are inspired by a tapas dish usually served in bars with crusty bread. Tapas means 'lids'. They were originally tiny tasters of food, served on bread slices which were also used to cover people's sherry glasses in cafés to stop the flies. This dish is a little larger than that. In fact, it's one of our great low calorie lunch ideas. If you're serving it with bread, add 55 calories for a slice of wholemeal. Otherwise serve the prawns on a bed of watercress, or with rice as a main.
Ingredients
- 1tsp olive oil
- 1-2 cloves garlic, peeled and finely sliced
- 1 fennel bulb, sliced thinly
- A handful of flat-leaf parsley sprigs
- 500g cherry tomatoes on the vine
- 5tbsp manzanilla sherry
- 1tbsp sun-dried tomato paste
- 10-15 large raw prawns, peeled, leaving tail shell on
- Salt and ground black pepper
- Bread, to serve
WEIGHT CONVERTER
Method
- Heat the oil in a large, shallow pan. Add the garlic, fennel and parsley stalks and fry gently for 1o mins until tender. Add the cherry tomatoes, sherry and tomato paste. Bring to the boil and then simmer gently for 25 mins, until thickened.
- Push the prawns into the sauce, cook for 2 mins. Turn them and cook for 1-2 mins or until they’re pink all over. Season and sprinkle with parsley leaves for serving. Serve with chunks of bread.
Top tips for making Spanish-style prawns
You could try this recipe with other seafood instead. Swap the prawns for squid rings, mussels, or cockles instead, or mix all together.
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