Serves 2
35 min
Spanish-Style Prawns with Fennel
Recipe GLPR69299a45f74d34
Succulent prawns cooked in a vibrant tomato and white wine sauce with aromatic fennel, garlic, and fresh parsley. This Spanish classic is light, elegant, and ready in under 35 minutes. A perfect seafood dish for two, served with crusty bread and fresh lemon.
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Ingredients
2 cloves garlic, peeled and thinly sliced
1 fennel bulb, trimmed and sliced into thin wedges
sprigs a few sprigs of fresh flat-leaf parsley, leaves roughly chopped and stalks roughly chopped separately
3 tablespoons olive oil
750 g ripe cherry tomatoes
250 ml dry white wine
10 large raw prawns, peeled with tails left on
1 lemon, cut into wedges
Directions
Peel and thinly slice the garlic cloves. Trim the fennel bulb, remove the core, and cut into thin wedges. Pick the parsley leaves from the sprigs and roughly chop them; roughly chop the stalks separately and set aside.
Heat the olive oil in a large saucepan over medium heat. Add the sliced garlic and cook gently for 2 to 3 minutes, stirring occasionally, until it turns golden and fragrant.
Add the fennel wedges and parsley stalks to the pan. Reduce the heat to low and sauté for 10 minutes, stirring occasionally, until the fennel is soft and tender but not browned.
While the fennel cooks, prepare the tomatoes: halve half of them and leave the remaining half whole. Add all the tomatoes to the pan along with the white wine. Increase the heat to medium and bring to a simmer, then reduce heat and cook gently for 5 to 10 minutes until the sauce thickens slightly. If the sauce becomes too thick, add a splash of water to reach your desired consistency.
Peel the raw prawns, ensuring the tails remain attached. Using a sharp knife, carefully cut along the back of each prawn and open it out like a book, creating a butterfly shape.
Gently place the butterfly prawns into the simmering sauce and cook for 4 minutes, stirring occasionally, until they turn opaque and pink throughout and reach an internal temperature of 145°F.
Remove from heat and stir through the reserved chopped parsley leaves. Season to taste with salt and pepper. Serve immediately with lemon wedges and crusty bread on the side.
