Prawns à la veracruzana

• portions: Serves 4

Ingrédients

1 tbsp rapeseed oil

Knob of butter

1 bay leaf

1 onion, thinly sliced

2 jalapeno peppers, deseeded and very thinly sliced

4 garlic cloves, crushed

Salt and black pepper

500g raw prawns, peeled and deveined

3 medium tomatoes, diced

8 green olives, pitted and thinly sliced (optional)

To serve:

Crusty bread

1 lime, cut into wedges

Instructions

1 Heat the oil and butter together in a large nonstick pan over a medium heat. Add the bay leaf and cook for one minute. Add the onion, jalapeäos and garlic and season with salt and pepper. Cook for three minutes, stirring, until softened.

2 Add the prawns, then cover and cook for 3-4 minutes until pink and just cooked through. Stir in the tomatoes and olives.

3 Bring to a simmer, then reduce the heat to medium-low. Cover again and cook for 2-3 minutes longer until the tomatoes are almost broken down. Discard the bay leaf. Serve with crusty bread and some lime wedges for squeezing over.