Prawns with caraway, tomatoes and green peppers

This dish is sensational. We bought 3kg of small Dublin bay prawns from a local fisherman, and boiled them for a couple of minutes in batches. The cooking water was flavoured with a pinch of saffron. We peeled them after they had cooled. Then I made this sauce and served them with toasted pitta bread and a green salad, as well as a stupendous white burgundy. 

INGREDIENTS:

  • Cooked peeled prawns, as above
  • 3 tbs olive oil
  • 3 cloves of garlic, sliced and chopped
  • 1 1/2 tsp caraway seeds
  • 2 small dried hot chillies, crumbled
  • 1 green pepper, diced small
  • 2 cans chopped tomatoes
  • 1/2 tsp honey or sugar
  • chopped parsley
  • salt and pepper

METHOD:

  • Heat the olive oil in a medium saucepan, and fry the garlic over a medium to low heat until it starts to brown.
  • Add the caraway and the chilli and cook for a further 30 seconds before adding the green peppers. Cook for another 10 minutes.
  • Add the tomatoes and bring to a slow simmer. Cook for another 20 minutes, so that the sauce is reduced and thickening. Add sugar, salt, and pepper to your taste. 
  • Add the prawns and simmer for another couple of minutes to heat them through. 
  • Serve in a bowl, garnished with chopped parsley. A rocket salad and toasted pitta bread is ideal as an accompaniment. 

 

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