Stewed prawns

Ingredients

• 1 kgpeeled prawns
• to tasteparsley
• to tastegarlic or onion
• 1–2 medium, or 2 tbsptomatoes, chopped, or ready-made tomato sauce
• 400 g (optional)potatoes
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Sauté the aromatics

   Warm extra-virgin olive oil in a pan and sauté the parsley, garlic or onion, and chopped tomatoes, or the ready-made tomato sauce.

2. 2

   Season the sauce

   Add a moderate amount of salt and black pepper.

3. 3

   Add prawns

   Once the ingredients have sautéed, add the prawns and the potatoes cut into small cubes, if using. Stir for a couple of minutes.

4. 4

   Add water

   Pour in enough water to make the amount of sauce you want, then cook the mixture.

5. 5

   Serve hot

   Serve the stewed prawns piping hot.

What are stewed prawns?

This is a simple Italian home-style preparation in which prawns cook with aromatics and tomato, with water added to create a loose, savoury sauce. The method is adaptable rather than tied to a precise regional style: potatoes are optional, and the amount of liquid is adjusted to preference.

The prawns cook briefly with the other ingredients, while the tomato and olive oil give the cooking juices their flavour. Keeping the pieces of potato small helps them cook more readily.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 61g protein, 22g carbs, 15g fat.

The prawns provide most of the protein, while the potatoes contribute most of the carbohydrate when included. Olive oil is the main source of fat, and the amount used will noticeably affect the total. Pair a serving with green vegetables or salad for a more balanced plate.

Choosing the ingredients

Prawns: Peeled prawns make this a quick dish to serve. If they are frozen, thaw them first so they cook evenly and do not release excess water into the pan.

Tomato: Use one or two medium tomatoes, chopped, or two tablespoons of ready-made tomato sauce. The sauce gives a more concentrated tomato flavour; fresh tomatoes bring a looser, fresher base.

Aromatics: The method includes parsley and offers garlic or onion as alternatives. Use either garlic or onion according to the flavour you prefer.

Build the sauce gently

Start by sautéing the parsley, garlic or onion, and tomato in olive oil. Keep the heat moderate so the aromatics soften and the tomato cooks without scorching.

Add water only after the prawns and potatoes have been stirred briefly with the sautéed mixture. Pour it in gradually, stopping when the sauce is as abundant as you like.

Keep the prawns tender

Prawns can turn firm if cooked for too long, so avoid leaving them simmering after they are cooked through. The recipe gives no fixed cooking time; use the prawns' appearance and texture as your guide.

Potatoes: Cut them into small, evenly sized pieces so they cook at a similar rate. If they are still firm when the prawns are ready, take care not to overcook the prawns while waiting for them.

Adjust the consistency

For a more brothy dish, add enough water to leave plenty of liquid around the prawns. For a thicker, more concentrated sauce, use less water and let the mixture cook until it reaches the consistency you want.

Taste the cooking juices before serving and adjust the salt and pepper if needed. The recipe calls for moderate seasoning at the start, which leaves room to fine-tune the finished sauce.

Serve it while hot

Serve the prawns immediately, with the sauce spooned over them. If you include the potatoes, they make the dish more filling; bread is also useful for enjoying the remaining sauce.

A simple green salad or steamed vegetables can add freshness alongside the warm, savoury stew.

Recipe notes & tips

• Thaw frozen prawns completely and drain them before cooking.
• Cut the optional potatoes into small, evenly sized cubes.
• Add the water gradually so you can control how much sauce the dish makes.
• Season moderately at first, then taste the sauce before serving.
• Serve as soon as the prawns are cooked through to help keep them tender.

Variations

• Use onion: Choose it instead of garlic for a softer, sweeter aromatic base.
• Use tomato sauce: Stir in the ready-made sauce instead of chopped fresh tomatoes.
• Skip the potatoes: Leave them out for a lighter, more prawn-focused stew.
• Make it more brothy: Add extra water gradually to create more cooking juices.
• Add fresh parsley: Finish with a little extra parsley for a fresh herbal note.

Common mistakes to avoid

• Adding too much water: The sauce can become thin; pour it in gradually until it reaches your preferred consistency.
• Uneven potato pieces: Larger pieces may stay firm; cut the potatoes into small, similar-sized cubes.
• Overcooking the prawns: They can become firm; stop cooking once they are cooked through.
• Scorching the aromatics: High heat can catch the garlic or onion; sauté them gently in the oil.
• Over-seasoning early: Salt can become concentrated as the sauce cooks; start moderately and taste near the end.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened; avoid prolonged reheating so the prawns do not become tough.

Frequently asked questions