Prawns with Sherry-Tomato Sauce

Ingredients for Prawns with Sherry-Tomato Sauce

• 1 large onion, quartered

• 1 (800g) can whole tomatoes in juice

• 3 matskedar extra jungfruolivolja

• 675g peeled and deveined large prawns (not cooked)

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 4 garlic cloves

• 80ml Sherry

• 110g pitted green olives (from an 230g jar), chopped if large

• Accompaniment: white rice

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.

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