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Tomato stew with prawns and white beans

Tomato Stew with Prawns

Ella Dereza
Amazing dinner recipe for the whole family. Easy to prepare. Hearty and delicious meal.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Mediterranean
Servings 4 portions
Calories 350 kcal

Equipment

  • 1 saucepan

Ingredients
  

  • 2 medium onions
  • 2 cloves of garlic
  • 2 Tbsp fresh parsley finely chopped
  • 14 oz tomatoes 400 g
  • 2 Tbsp avocado oil or olive oil
  • 2 cans crushed tomatoes 1,8 lb
  • 1/2 tsp chili flakes optional
  • 1/2 tsp dry thyme
  • 1/2 tsp dry oregano
  • 1/4 tsp garlic powder
  • 2 tsp raw cane sugar optional
  • 2 cans cannellini beans 3 cups cooked
  • 14 oz raw prawns 400 g
  • Salt & pepper to taste

Instructions
 

  • Chop the onions and finely chop the garlic cloves. Finely chop the parsley and the tomatoes. Heat the oil in a frying pan and fry the onion and garlic over low heat for 3 minutes.
  • Add the canned tomatoes, tomatoes, chili flakes, thyme, oregano, and half of the parsley and bring to the boil. Put the lid on the pan and let it simmer on low heat for 10 minutes.
  • Meanwhile, rinse the cannellini beans under cold running water and add the shrimp. Stir and cook for about 5-6 more minutes until the shrimps are cooked. Season with salt and pepper and garnish with the rest of the parsley. Serve with lemon and fresh bread. Enjoy!

Notes

  1. If you are vegetarian, use soft goat cheese instead of prawns. Add it to the plate when serving.
  2. You can peel the tomatoes if you don’t like the cooked tomato skin on your plate, like me 🙂 For me, the easiest way is to make cross cuts on the bottom of each tomato with a very sharp knife. Pour the boiling water over the tomatoes for a few seconds. And easily remove the skin from them. 

Nutrition

Calories: 350kcal
Keyword beans, gluten-free, pescatarian, seafood, tomatoes
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