← Nouns Cooking · Mexican

Ingredients

• 450 g raw prawns, peeled and deveined
• 450 g Tomato, diced
• 1 small white onion, chopped
• 2 Jalapeño, seeded and chopped
• 1 clove Garlic, minced
• 3 tbsp Olive oil
• 1 tbsp Coriander (cilantro), chopped
• Salt
• Black pepper

Method

1. Pat the prawns dry and season with salt and pepper.
2. Heat the oil in a large frying pan over medium heat. Cook the onion and jalapeño for 3 min, until the onion is translucent, then add the garlic for 30 seconds.
3. Add the tomatoes and a pinch of salt and cook for 4–5 min, until they collapse into a chunky sauce.
4. Stir in the prawns and cook for 3 min, turning once, until they curl and turn pink all over. Don’t overcook them.
5. Scatter with coriander and serve with white rice, beans and warm tortillas.

Tips

• A pinch of powdered shrimp or fish stock in the tomatoes adds an extra seafood boost.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexico in My Kitchen