Prawns Espanole Print Email

1 pound freshwater prawns or jumbo shrimp
2 tablespoons olive oil
½ cup chopped green pepper
½ cup chopped green onions
1 can (1lb. 2oz) tomatoes, with juice
½ cup sliced stuffed green olives
1 tablespoon cornstarch + 2 tablespoons water
1 teaspoon oregano
¼ teaspoon garlic powder
dash saffron
2 teaspoons salt
½ teaspoon sugar
1 can (4 ½ oz) artichoke hearts

Clean shrimp, remove shell and de-vein. Cut into bite-sized pieces. Heat oil in large skillet. Sauté green peppers and onions in oil until soft but not browned.

Stir in tomatoes and olives. Add oregano, garlic powder, saffron, salt and sugar. Simmer 20-30 minutes (adding splashes of water or stock if needed).

Drain and halve artichoke hearts. Add to tomato mixture with shrimp and bring back to a simmer for about 5 minutes. Blend cornstarch in water and add to tomato mixture, stirring until it thickens and boils. Serve at once with rice. Serves 4.