Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 1 red bell pepper, chopped (approx. 1 cup / 150g)
  • 2 celery stalks, chopped (approx. ½ cup / 75g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 teaspoon dried oregano (5ml)
  • ½ teaspoon dried thyme (2.5ml)
  • ¼ teaspoon cayenne pepper (1.25ml) (or to taste)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (8 ounce) can tomato sauce (227g)
  • 1 cup chicken broth (240ml)
  • 1 bay leaf
  • 1 pound large prawns, peeled and deveined (454g)
  • 2 tablespoons chopped fresh parsley (30ml)
  • Salt and black pepper to taste
  • Hot sauce, to taste (optional)
  • Cooked white rice, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and celery and sauté until softened, about 5-7 minutes.
  2. Stir in garlic, oregano, thyme, and cayenne pepper. Cook for 1 minute more, until fragrant.
  3. Add diced tomatoes (with their juice), tomato sauce, chicken broth, and bay leaf to the skillet. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
  4. Season the prawns with salt and pepper. Add prawns to the simmering sauce and cook until pink and cooked through, about 3-5 minutes, depending on size. Do not overcook!
  5. Remove bay leaf. Stir in fresh parsley. Season with salt, pepper, and hot sauce (if using) to taste. Serve hot over cooked white rice.