1 tbsp rapeseed oil
Knob of butter
1 bay leaf
1 onion, thinly sliced
2 jalapeño peppers, deseeded and very thinly sliced
4 garlic cloves, crushed
Salt and black pepper
500g raw prawns, peeled and deveined
3 medium tomatoes, diced
8 green olives, pitted and thinly sliced (optional)
1 lime, cut into wedges
- Heat the oil and butter together in a large nonstick pan over a medium heat. Add the bay leaf and cook for one minute. Add the onion, jalapeños and garlic and season with salt and pepper. Cook for three minutes, stirring, until softened.
- Add the prawns, then cover and cook for 3-4 minutes until pink and just cooked through. Stir in the tomatoes and olives.
- Bring to a simmer, then reduce the heat to medium-low. Cover again and cook for 2-3 minutes longer until the tomatoes are almost broken down. Discard the bay leaf. Serve with crusty bread and some lime wedges for squeezing over.
Per serving: 255kcals, 10.1g fat (3g saturated), 10.5g carbs, 3.9g sugars, 30.1g protein, 2.5g fibre, 0.704g sodium