Prawns with Sherry-Tomato Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This Mediterranean-inspired seafood dish brings together juicy prawns and a rich, savoury tomato sauce spiked with dry sherry. It is a vibrant, high-protein meal that relies on store-cupboard staples like canned tomatoes and salty green olives to deliver a deep, complex flavour profile with minimal effort. The combination of sweet seafood and the acidity of the sherry creates a sophisticated balance that feels like a holiday on a plate.

Perfect for a quick midweek dinner or a relaxed weekend lunch, this recipe is as nutritious as it is comforting. By sautéing the prawns quickly and finishing them in the sauce, they stay tender and succulent. Serve this dish over a bed of steaming white rice to soak up every drop of the aromatic sauce, or offer some crusty bread on the side for a truly authentic touch.

Ingredients for Prawns with Sherry-Tomato Sauce

1 large onion, quartered
1 lata (800g) de tomates enteros en jugo
3 cucharadas de aceite de oliva virgen extra
675g peeled and deveined large prawns (not cooked)
3/4 cucharaditas de sal
1/2 cucharaditas de pimienta negra
4 dientes de ajo
80ml Sherry
110g pitted green olives (from an 230g jar), chopped if large
Accompaniment: white rice

How to make Prawns with Sherry-Tomato Sauce

Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss prawns with 1/2 teaspoons salt and 1/4 teaspoons pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total. Transfer prawns to a plate with tongs (do not clean skillet).

Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoons salt and 1/4 teaspoons pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.

Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.

Stir in prawns with any juices accumulated on plate and heat through. Season with salt.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.