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- 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
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