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Prawns braised with olives, capers and onion

Australian Gourmet Traveller recipe for prawns braised with olives, capers and onion.
Prawns braised with olives, capers and onion

Radish, Santorini caper and lentil salad

Sharyn Cairns
4
10M
15M
25M

“I based this dish on a meal I had down at the docks in Piraeus,” says Calombaris. “The guy who cooked this only used whatever came in on the boats that day, and this day it was prawns. If you don’t have fresh prawns, good-quality frozen ones will do. You can also use lobster or marron, or even snapper instead.”

Ingredients

Method

Main

1.Heat oil in a frying pan over low heat, add onion and garlic, and stir occasionally until very tender (8-10 minutes). Add olives, capers and prawns and stir occasionally until prawns are pink and just cooked through (5-7 minutes). Stir in parsley, season to taste and serve hot.

Drink Suggestion: 2012 Hatzidakis Santorini Assyrtiko, Santorini. Drink suggestion by Andrew Phillpot

Notes

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