3 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp tomato paste
150ml/¼ pint/scant ⅔ cup white wine
675g/1½lb tomatoes, skinned, seeded and roughly chopped
675g/1½lb peeled raw scampi or tiger prawns (jumbo shrimp)
salt and ground black pepper
3 tbsp chopped fresh parsley
1 Heat the oil in a large frying pan, add the onion and cook over a medium heat for 5 minutes. Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for 1 minute. Pour in
the wine, bring to the boil and let it bubble away for 10 minutes or until well reduced.
2 Add the chopped tomatoes and season with salt and pepper to taste. Bring to the boil, then reduce the heat and simmer gently for 5 minutes or until pulpy.
3 Add the scampi or tiger prawns to the hot sauce and simmer gently, stirring, for 2–3 minutes until they turn pink.
4 Scatter with parsley and serve immediately with rice.