Prawn ( Shrimp ) Rougaille

• 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

1. 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.
2. Add tomatoes and cook for a few minutes over high heat to reduce.
3. Stir in salt, pepper, paprika, cumin and a drizzle of olive oil.
4. Add thyme, parsley and chillies.
5. In a separate frypan, fry remaining garlic in oil. Add prawns, season with pepper and cook for 2 minutes.
6. Pour in remaining wine to deglaze pan.
7. Return prawns to rougaille and stir through coriander.
8. Serve with steamed white rice.

king prawns, virgin olive oil, red onion, garlic, white wine, salt, white pepper, paprika, cumin powder, olive oil, thyme, parsley, red chilies, pepper, coriander

Taken from www.food.com/recipe/prawn-shrimp-rougaille-446672 (may not work)