Prawns in a tomato and garlic sauce



Serves 4

  • 1 onion, peeled and finely diced
  • 5 cloves garlic, peeled and crushed
  • 1 tablespoon rapeseed oil
  • 1 courgette, cut in to 4 lengthwise
  • 400g tinned chopped tomatoes
  • 200ml water
  • 1 teaspoon vegetable bouillon or stock
  • 2 teaspoons smoked paprika
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 300g raw peeled king prawns
  • Salt and pepper


Prep time: 5 minutes
Cooking time: 1 hour 5 minutes
Total time: 1 hour 10 minutes

Prawns in a tomato and garlic sauce

This idea came to me on a particularly windy and rainy August day in Devon. The rain and sea mist had surrounded our house, and I could feel the proximity to the sea but also was craving the feeling of warmth from a stew full of depth. As I was making it, I wasn’t certain if it was a pasta sauce, vermicelli sauce or, as it transpired, has its own identity completely. Enjoy it with whatever you like!


Heat the rapeseed oil in a saucepan over a medium heat. Add the onions and saute for 10 minutes until soft and brown. Add the garlic and courgettes and cook for a further 10 minutes over a low-medium heat.

Add the chopped tomatoes, paprika, vinegar, sugar, vegetable bouillon or stock and water and stir well. Place a lid on top and bring to the boil.

Turn down to a simmer and cook for 45 minutes being careful to not let the bottom burn.

Add the prawns and stir for 3 minutes until cooked.

Season well with black pepper and serve.

Ps. You can tell when prawns are cooked as they will go from grey to pink. These were bog-standard Tesco’s prawns. Feel free to go as fancy and fresh as you can!



Delicious on it’s own or with a crusty sourdough, a bowl of buttery new potatoes, some quinoa, lentils or chickpeas, or roasted butternut squash. Yum.”

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