Prep Time 5 Minutes Cook Time 15 Minutes
1 teaspoon oil
1 onion, finely chopped
2 teaspoon Garlic Cooking Paste
1 tablespoons tomato purée
400 gram tin chopped tomatoes
1 1/2 tablespoons Pimenton
2 tablespoons lemon juice
400 gram (15 ounce) King prawns
Schwartz Sea Salt
Black Pepper to season
1 Heat the oil in a pan over a medium heat, add the onion and fry for 5 minutes until softened. Add the Garlic Cooking Paste and tomato purée and fry for a further 2 minutes.
2 Add the chopped tomatoes, Pimenton and lemon juice to the pan, stir and bring to a gentle simmer.
3 Add the prawns cook gently for 3-4 minutes, until they are pink and just cooked through. Season to taste then serve immediately with bread to mop up the juices.