Living by the sea was my ultimate dream since I was a little girl.I still have to pinch myself now and then to make sure I’m awake and actually living my dream. I don’t think I’ll ever get tired of the open space, mind soothing sound of waves and salty tasting breeze….and of course fresh seafood. My love for seafood is as passionate as it’s for the sea itself. Unfortunately the rest of my family is not so keen on eating fish and prawns are the only seafood that’s tolerated but only if I don’t cook it too often.
Every time I cook something fishy even just for myself I hear lots of complaints about fishy odour but I do it anyway. I don’t think my partner will ever become a fish lover but Marek’s still young, his taste buds are changing and who knows he may grow into liking fish. But back to this particular recipe. It’s so simple and quick and you only need a few ingredients to make it.
Prawns are high in selenium, which helps to prevent the growth of cancer cells in our body. Rich in calcium good for our teeth and bones, vitamin E for our skin and B12 for sharp memory and good cardiac health.Compare to other meat prawns have very less calories and are great if you’re loosing weight like I’m right now.
1 tbsp oil
650g small new potatoes, scrubbed
15g fresh coriander
2 garlic cloves
300g cooked peeled prawns (shrimp)
thawed and drain if frozen
400g chopped tomatoes
1 dried red chilli crumbled
Cook the new potatoes in lightly salted, boiling water for 15 minutes, until tender. Drain and return to the pan.
Meanwhile, finely chop the coriander and crumble the dried chilli.Heat the oil in a large pan and fry the garlic for 1 minute.
Pour in the chopped tomatoes, and add the chilli, coriander and 90ml/6tbsp water.Bring to the boil, reduce the heat, cover and simmer gently for 5 minutes.
Stir in the prawns and the cooked new potatoes and heat briefly until they are warmed through.Be careful not to overcook
the prawns or they will quickly shrivel, becoming tough and tasteless.
Spoon the stew into shallow bowls and serve sprinkled with the remaining coriander, torn into pieces. Serve with bread and
salad, or steamed seasonal vegetables