Ingredients:
2 tbsp olive oil
1 yellow onion, chopped
1 green bell peppers, chopped
5 cloves garlic, minced
180g pimento stuffed olives, chopped
800g passata (sieved tomatoes)
125ml water
4 tbsp coriander, minced
2 bay leaves
1 tsp dried oregano
2 tsp salt
1 tsp freshly-ground black pepper pepper
1kg king prawns, peeled and deveined (fully thawed and dried with paper towels if frozen)
Method:
Place a large pan over medium heat. then add the olive oil and use to fry the onion and green bell peppers for about 6 minutes until the onions are translucent. Add the garlic and fry for 1 minute more.
Now add in the olives, passata, water, spices and coriander. Stir well to combine then bring to a simmer and cook for 5 minutes over medium heat. At this point adjust the seasonings to taste and continue cooking for 5 minutes.
Now stir in the prawns, return to a simmer and continue cooking for 10-15 minutes or until the prawns are fully cooked through. The prawns are fully cooked when the thickest part of the shrimp is opaque and not translucent.
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