A Cajun recipe from Alzina’s kitchen in Louisiana, as shared by Yotam Ottolenghi. Serve with bread or plain rice.
Put the oil and butter in a large nonstick frying pan on a medium heat. Add the shallots, garlic, peppers and three-quarters of a teaspoon of salt and fry for 10 minutes, stirring from time to time, until pale and very soft.
Add the passata, tomato paste, paprika, chilli and sugar, and stir to combine. Roughly chop five prawns and add to the sauce. Pour over the chicken stock, mix well and simmer for 12 minutes, stirring occasionally, until the sauce has reduced and thickened, like a pasta sauce.
Add the remaining prawns (along with any liquid in the packet) and cook for about three minutes, until the prawns are pink and just cooked. Serve at once, scattered with the chives.