Prawn ( Shrimp ) Rougaille - cooking recipe

Ingredients

1 kg king prawns, peeled but heads and tails left on
2 tablespoons virgin olive oil
1 red onion, diced
1 tablespoon garlic, finely chopped, divided for use
1/2 cup white wine, divided for use
500 g tomatoes, peeled and chopped
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon paprika
1 tablespoon cumin powder
olive oil, extra drizzle
2 sprigs thyme leaves
1/2 bunch parsley, finely chopped
2 red chilies or 2 green chilies, hot ones finely chopped
pepper, extra for seasoning prawns
1/2 bunch coriander, chopped

Preparation

Heat oil over medium heat and add onions, 1/2 of the garlic and cook until golden. Pour in 1/2 of the wine to soften onions.
Add tomatoes and cook for a few minutes over high heat to reduce.
Stir in salt, pepper, paprika, cumin and a drizzle of olive oil.
Add thyme, parsley and chillies.
In a separate frypan, fry remaining garlic in oil. Add prawns, season with pepper and cook for 2 minutes.
Pour in remaining wine to deglaze pan.
Return prawns to rougaille and stir through coriander.
Serve with steamed white rice.